[WATCH] Brie and bacon salad

There's nothing more rewarding than crispy bacon on a fresh salad

Brie and bacon salad
Brie and bacon salad
Brie and Bacon Salad


  • ½ onion
  • Olive oil
  • Butter
  • 1 tsp brown sugar
  • 1 tbsp white wine vinegar
  • Salt and pepper
  • 4 rashers bacon
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 slice day-old bread, cut into cubes
  • Handful salad leaves
  • 2 dried figs, roughly chopped
  • Handful walnuts
  • Handful asparagus spears
  • 1 small, whole brie


  1. Peel the onion and cut in half and then cut into slices.
  2. Fry in olive oil and a knob of butter on low heat.
  3. Season with salt and pepper and cook until the onions have softened, approx. 15-20 mins, stirring occasionally to prevent the onions from burning at the bottom.
  4. Add the brown sugar and balsamic vinegar and continue to cook until the onions have caramelised, approx. 15 more mins.
  5. Remove from the pan and set aside.
  6. Fry the rashers of bacon until crispy and remove from the pan and place on a plate lined with some kitchen towel to absorb any excess fat.
  7. In the same pan add a little olive oil and gently fry the chopped garlic for a couple of mins.
  8. Blanche the asparagus spears in boiling water for a couple of mins and then transfer to a bowl of iced water.
  9. Pre-heat the oven to 200C.
  10. Wrap the brie in foil and bake in the oven for approx. 20 mins until the cheese is gooey on the inside.
  11. Add the salad leaves to a mixing bowl and add the blanched asparagus spears, dried figs and walnuts.
  12. Drizzle over with some olive oil, salt, pepper and squeeze of lemon juice and toss.
  13. Place in a serving plate and top with the baked brie and rashers of bacon.
  14. Serve warm with crusty bread.

Gourmet x Nectar Video Recipes...because they’re simple enough

Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook