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Dessert Salad with Raspberries, Camembert, and Walnuts

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 dry
  • 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 bit.

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.

Serves 4

Cheshire Garden products used in this recipe:



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