I’ve been wanting to try this recipe (from Back to Basics) for a while, but it seemed too heavy for a pre-dinner salad. So, I finally made it for lunch! The brie is warm and softened, even though it may not appear that way in the photo. What’s not to like here? Fruit and nuts on a green salad, warm brie, honey and balsamic vinegar. All good. I used a Minnesota-grown honeycrisp apple instead of granny smith. Delightful.