Recipe of Camembert salad with walnuts and apple in A Minutes for Young Wife

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, camembert salad with walnuts and apple. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Camembert salad with walnuts and apple is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Camembert salad with walnuts and apple is something which I have loved my whole life. They’re fine and they look wonderful.

Warm Camembert Salad with Apples and Walnuts. Remove shell tops, and reserve for garnish or another use. Place a wedge into each partially baked shell.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook camembert salad with walnuts and apple using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Camembert salad with walnuts and apple:

1. Take For the salad
2. Make ready 75 grams (1/2 a cup) of spinach
3. Take some pieces of leftover barbecued chicken¹
4. Get 115 grams (4 oz) camembert cheese²
5. Get 75 grams (2,5 oz) chestnut mushrooms
6. Make ready 2 tablespoons vegetable oil
7. Take 1 teaspoon garlic powder
8. Prepare 1/2 a green apple (I used Granny Smith)
9. Make ready 1 handful crumbled walnuts
10. Make ready salt and pepper
11. Prepare For the vinaigrette
12. Take 3 tablespoons extra virgin olive oil
13. Get 1 tablespoon white wine vinegar
14. Prepare 1 teaspoon mustard
15. Prepare 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.

Steps to make Camembert salad with walnuts and apple:

1. 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.
2. In the meantime, mix the ingredients for the vinaigrette into a small bowl until you have a smooth dressing.
3. Cut the apple and the camembert in bitesized pieces.
4. 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.
5. Drizzle the vinaigrette over the salad.
6. Season with salt and pepper to taste.
7. Bon appétit!
8. 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. 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. Fresh celery, pear and walnut salad on blue plate, photographed with natural light (Selective Focus, Focus in the middle of the salad).

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