Ingredients

• 8 ounces Brie
• 2 ripe avocados
• 8 very thinly sliced pieces of prosciutto 
• Extra virgin olive oil
• Balsamic vinegar
• Maldon or another coarse sea salt 
• Black pepper to taste

Directions

Step 1

Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.

Step 2

Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.

Step 3

Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.

Step 4

Top with the salt and a grind of black pepper.

Ingredients

• 8 eggs
• 8 ounces bacon
• 1/4 cup red wine vinegar
• 3 tablespoons Dijon mustard, more to taste
• 1/2 cup extra virgin olive oil, more to taste
• 4 pounds red new potatoes
• 6 scallions, rough chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Coarse salt and freshly ground pepper to taste

Directions

Step 1

Hard-boil the eggs, peel them under running water, and then cut into large diced pieces; set aside. Cut the bacon strips into 1″ pieces and sauté in a large skillet until crisp. Use a slotted spoon to transfer to paper towels to drain. 

Step 2

In a large serving bowl, whisk the vinegar and Dijon together, and then slowly whisk in the olive oil; set aside. 

Step 3

Cut the potatoes into large diced pieces and cook in boiling water until easily pierced with the tip of a knife, 7-10 minutes. Drain the potatoes and let them cool for only about 5 minutes; then fold them into the dressing (doing this while the potatoes are still warm helps them absorb all the flavors).

Step 4

Gently fold in the bacon, eggs, scallions, and herbs. Taste and add salt, pepper, and more Dijon and/or olive oil as desired. Serve at room temperature with a final sprinkle of coarse salt.