Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, camembert salad with walnuts and apple. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This Camembert salad is a little appetizer the inn serves before a dinner party, and their guests seem to like it a lot. WHILE the pastry shells are baking, combine the lettuce, apples, walnuts, and vinaigrette in a large bowl and toss well. After a spring-time barbecue, we were left with a smelly piece of camembert cheese in the fridge, and my fiancé asked me to finish it as soon as I could.
Camembert salad with walnuts and apple is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Camembert salad with walnuts and apple is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook camembert salad with walnuts and apple using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Camembert salad with walnuts and apple:
- Take For the salad
- Take 75 grams (1/2 a cup) of spinach
- Take some pieces of leftover barbecued chicken¹
- Make ready 115 grams (4 oz) camembert cheese²
- Prepare 75 grams (2,5 oz) chestnut mushrooms
- Prepare 2 tablespoons vegetable oil
- Prepare 1 teaspoon garlic powder
- Prepare 1/2 a green apple (I used Granny Smith)
- Prepare 1 handful crumbled walnuts
- Prepare salt and pepper
- Prepare For the vinaigrette
- Make ready 3 tablespoons extra virgin olive oil
- Take 1 tablespoon white wine vinegar
- Make ready 1 teaspoon mustard
- Make ready to taste salt & pepper
Cut the Camembert cheese into slices. Whisk the apple jelly and cider with the remaining oil and season with salt and pepper. Decoratively arrange the apple slices, Camembert and leeks on a large platter. Drizzle the dressing over the top, sprinkle with pumpkin seeds and garnish with laurel leaf.
Instructions to make Camembert salad with walnuts and apple:
- Slice the mushrooms, heat the oil in a non-stick frying pan and add the mushrooms with the garlic powder. Fry for about five minutes.
- In the meantime, mix the ingredients for the vinaigrette into a small bowl until you have a smooth dressing.
- Cut the apple and the camembert in bitesized pieces.
- In a big bowl, assemble the salad by starting with a layer of raw spinach. Add the chicken, the apple, the camembert and the walnuts. The mushrooms should be done by now: add them to the salad.
- Drizzle the vinaigrette over the salad.
- Season with salt and pepper to taste.
- Bon appétit!
- Notes - ¹If you don't have any leftover chicken, you can purchase a rotisserie chicken which is already cooked, or fry some boneless chicken thighs. Cut up the thighs in bitesized chunks and pan-fry for about ten minutes until done. Season to taste. Leave out the chicken for a vegetarian salad. - ²If the camembert is too strong for your taste, substitute with a more gentle cheese like brie.
Apple and Merrydown cider salad with melted Camembert dressing, great for summer barbeques. This elegant salad features young zucchini, cauliflower florets and tart green apple slices tossed with tender Swiss chard leaves, all crowned in a creamy, warm Camembert dressing. Sophie's tantalising recipes include: French goat's cheese camembert salad fresh French goat's cheese and orange; Grilled Pear, Endive and Crottin de Chavignol toasts with caramelised walnuts and finally a modern twist on an old favourite- cauliflower cheese. Grilled Potato with Blue Cheese and Arugula. Waldorf salad with apples, walnuts and cheese.
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