Whipped brie salad with dates & candied walnuts

• brie↗600g g
• stoned dates↗85g g

  cut into small pieces

• bag of rocket120g g
• shop-bought croûtons↗100g g

  crumbled

• walnuts↗100g g

  halved

• caster sugar↗25g g
• walnut oil↗6 tbsp
• balsamic vinegar↗2 tbsp

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.

2. 2

   Carefully peel the rind off the brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.

3. 3

   In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.