Grilled Brie Cheese & Strawberry Jam Sandwiches

Wash and dry the fresh produce. Trim off and discard the stem ends of the strawberries; medium dice the strawberries. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the walnuts. Thinly slice the cheese.

In a small pot, combine the strawberries, sugar, lemon zest, a big pinch of salt and the juice of all 4 lemon wedges. Cook on medium, stirring occasionally, 10 to 12 minutes, or until thickened and the strawberries have softened. Remove from heat and set aside to cool for 2 minutes.

While the jam cooks, in a bowl, combine the mustard and vinegar; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

While the jam continues to cook, heat a medium, dry pan (nonstick, if you have one) on medium until hot. Add the walnuts and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Place the bread slices on a work surface. Divide the cheese between 2 of the bread slices. Top with the strawberry jam; season with salt and pepper. Complete the sandwiches with the remaining bread slices. In the pan used to toast the walnuts, melt half the butter on medium until hot. Add the sandwiches and cook 2 to 3 minutes on the first side, or until the bread is browned and crispy. Add the remaining butter to the pan. Flip the sandwiches and cook 2 to 3 minutes, or until the bread is browned and the cheese has melted. Transfer to a cutting board.

Just before serving, add the arugula to the bowl of toasted walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine and season with salt and pepper to taste. Cut the cooked sandwiches in half. Divide the sandwiches and salad between 2 plates. Enjoy!