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1
Preheat the oven to 350 degrees.
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2
Slice the Brie into 4-6 wedges depending on the number of servings you would like to prepare. Arrange the wedges snugly in one layer in a glass or ceramic baking dish.
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3
Coarsely chop or grind the hazelnuts and set them aside.
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4
Drizzle the honey over the wedges and then scatter the hazelnuts and thyme leaves over the top.
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5
Bake for 3 to 5 minutes or until the Brie just begins to ooze but isn't fully melted. Be careful-it happens fast!
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6
Place the arugula in a salad bowl. Slice the avocado and red onion into thin slices and add to the arugula.
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7
Slice the grapes in half and add them to the salad. Toss the salad gently and plate individual portions.
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8
Remove the seeds and the rind from the cantaloupe, by cutting it into long wedges. Once the rind has been removed, use either a very sharp knife or preferably a mandolin to cut the cantaloupe into long thin flat strips. This is an aesthetic choice, not a functional one. I just find it easier later to slice thin strips as opposed to chunks of melon once the salad has been assembled.
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9
Lay the melon strips on the salad plates forming a decorative bed for the brie.
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10
Once the brie has cooled slightly you can plate it on top of the assembled salads.
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11
Mince the shallot and sprinkle it with a little freshly ground salt. Using the flat side of a knife bring the salt into the shallot until it breaks it down a little further. Scrape the shallot and salt paste from the cutting board and transfer it to a mason jar or other glass/ceramic container.
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12
Add the olive oil, salt (if more is desired), pepper and sherry vinegar. Whisk with a fork or shake (if using a lidded container).
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13
Drizzle the vinaigrette over the individual salads and serve.
