I've always maintained that the best cooks in town shop at farmers'
markets where the produce just can't be beat. Judy Holmberg, who
identifies herself as a "Farmers' Market Aficionado",
surely fits the bill as this creative recipe demonstrates.
- 1 tablespoon olive oil
- 3 tablespoons Cheshire
Garden Queen of Hearts Raspberry Vinegar
- 1 tablespoon maple syrup or honey, to taste
- 1 small Camembert - 4 oz. (Judy uses a goat cheese Camembert)
- Mesclun salad mix (baby greens), about 1/2 pound washed and spun
- 1/4 cup chopped walnuts (I've used toasted hazelnuts as well)
- 1 cup fresh raspberries if available
Make a vinaigrette by slowly whisking the olive oil into the
vinegar. Taste, and add maple syrup or honey as needed
Place Camembert on an oven proof dish and heat in oven at 300°
until it just begins to melt. Remove from oven and let it set a
Toss the greens with the vinaigrette, and divide onto four plates.
Sprinkle lightly with nuts. Place a wedge of warm Camembert in the
center of each plate, drizzle with a little vinaigrette, and sprinkle
with more chopped nuts and fresh berries. Serve with French bread
as an after dinner salad/cheese course in the French tradition.
Judy says, "Very beautiful and delicious."
I have also substituted toasted hazelnuts for the walnuts, and
brie for the Camembert. If you slice a wedge of brie into quarters,
then lightly melt it, you can arrange the cheese in a pinwheel design
on the bed of greens. Serving, however, is easier if you've divided
the greens on to individual plates as Judy suggests.