About this recipe: A delicious way to enjoy the delights of summer, with rust-red salad leaves, redcurrants and peaches all bursting with vitamin C. The addition of crostini with creamy Brie makes this a satisfying salad to serve as a light lunch.
*In place of the Brie you could use the same weight of a creamy blue cheese, like Dolcelatte, for the crostini. *If any of these salad leaves are not available, replace them with other salad leaves, such as frisée, lollo rosso or lamb's lettuce. *Blueberries also make a great addition to salads. Use in place of the redcurrants.