Before starting, wash and dry all produce. Cut cucumber into 1/4-inch rounds. Cut brie into 1/4-inch pieces. Core, then cut apple into 1/4-inch wedges.

Add honey, blueberry jam, vinegar, 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on it walnuts so they don't burn!) Transfer to a plate.

Cut ciabatta into 1 inch pieces. Add ciabatta and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Heat the same pan over medium. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer to a plate.

Add cucumbers, apple, spring mix and croutons to the large bowl with dressing. Toss to combine.Divide salad between bowls. Top with brie and walnuts.