strawberry, tarragon, rouge et noir brie, sauternes vinaigrette
Wash strawberries. If refrigerated let sit out to come to room temperature before serving. Take 4 strawberries and square them off and cut into a small dice, reserve the scraps. Whisk together juice of the ½ orange, ½ lemon, ¼ cup sauternes, 1 tbl honey, chopped mint, ½ the tarragon. Toss with the diced strawberries with this marinade. Place the scraps of the strawberries and 2 more strawberries in the blender with 1 tbl honey and juice of ½ lemon. Puree until smooth. Slice remaining six strawberries. For the vinaigrette, whisk together, ¼ cup sauternes, ¼ cup olive oil, juice of ½ orange, salt and pepper. Slice the brie into twelve wedges.
Drizzle a ring on the plates of the strawberry sauce. Place 2 wedges brie on each plate overlapping. Top the brie with the marinated diced strawberry. On one side of the plate fan out half a strawberry and the other half near the cheese. Toss the greens in the vinaigrette and season with salt and pepper. Place in the greens in the middle of the plate.