Cherry Bomb Salad With Grilled Brie Sandwich

Total Time: 24 hrs 7 mins Preparation Time: 24 hrs Cook Time: 7 mins

Ingredients

• Servings: 2
• candied tomato (recipe below)
• candied tomato-lemon vinaigrette (recipe below)
• 4 (1/2 inch) thick slices french bread
• 2 tablespoons butter, softened
• 1 (4 ounce) triple cream brie round, rind cut off and sliced into 4 equal slices
• 6 slices cooked bacon
• 1/4 teaspoon fresh cracked black pepper
• 1/2 teaspoon sea salt
• 2 cups mixed salad greens
• 2 cups cherries (approx 24) or 2 cups grape tomatoes, cut in half and seeded (approx 24)
• 1 cup granulated sugar
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 2 slices lemons, with rind
• 2 slices oranges, with rind
• 2 tablespoons candied tomato liquid (from recipe above)
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• salt and pepper
• 1/4 cup olive oil
• 1 tablespoon wine
• 1 teaspoon freshly grated lemon zest

Recipe

• 1 to make candied tomatoes: in a glass bowl, combine halved cherry or grape tomatoes, sugar, bay leaf, thyme sprig and rosemary sprig.
• 2 squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
• 3 cover and refrigerate for 24 hours.
• 4 to complete the candied tomatoes: heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
• 5 add 1 tablespoon wine and cook for 1 minute.
• 6 strain through sieve into a bowl, reserving the liquid. discard herb stems and rinds. refrigerate candied tomatoes and liquid to cool.
• 7 to make candied tomato-lemon vinaigrette: in a small bowl, whisk 2 tablespoon reserved candied tomato liquid, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, pinch each of salt and pepper.
• 8 slowly whisk in 1/4 cup extra virgin olive oil. taste and adjust seasoning.
• 9 to complete brie grilled cheese: preheat oven to 350°f.
• 10 place french bread slices on a work surface; butter one side and turn over, buttered side down. place one slice of brie on each bread slice.top two slices evenly with the candied tomatoes and bacon.
• 11 sprinkle each slice of bread with pepper. cover tomato side with the brie side, leaving buttered side out.
• 12 heat a large ovenproof skillet over medium heat. cook sandwiches for 3 minutes on each side or until golden brown.
• 13 place skillet in oven for 5–7 minutes or until the cheese is melted. let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
• 14 to finish: place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat. divide among plates. serve with grilled brie sandwich.