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Cranberry Maple Vinaigrette over Melted Brie

Pierre-Alain Thériault
Pierre-Alain Thériault Pierre-Alain Thériault, chef et copropriétaire de PA le prêt-à-manger


Melted brie chunks

  • Brie cheese of your choice
  • 2 eggs
  • 250 ml (1 cup) breadcrumbs
  • 125 ml (½ cup) flour
  • Salt & pepper to taste


  • 250 ml (1 cup) cranberries
  • 60 ml (¼ cup) white wine vinegar or white balsamic vinegar
  • 60 ml (¼ cup) maple syrup
  • 1 egg
  • 15 m (1 tablespoon) Dijon mustard
  • 180 ml (¾ cup) canola or avocado oil (or another mild tasting vegetal oil)
  • Salt & pepper


Melted brie chunks

  1. Cut the brie into chunks of 4 cm x 2 cm.
  2. Place in the freezer for 30 minutes.
  3. Place three bowls in front of you.
  4. In the first bowl, place the flour. In the second, the eggs, salt & pepper. In the third, the breadcrumbs.
  5. Dip the brie in flour, then shake off excess.
  6. Dip in the beaten egg.
  7. Dip in breadcrumbs.
  8. Repeat steps 6 & 7 a second time.
  9. Fry in deep fryer at 177°C (350°F) until chunks are nicely golden.


  1. Place all ingredients, except the oil, in a food processor. Blend until the mixture has a smooth texture.
  2. At medium speed, add oil in a slow trickle until well mixed.
  3. Add salt & pepper to taste.

Suggestion :

The vinaigrette is also perfect over an entrée salad of quinoa, vegetables and chicken.