Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products. There is a season for Camembert, too: In September and October, it is at its buttery, flavorful peak. Present this salad French style, after the main course. For dessert, pick up some pastries from the bakery.
Recipe information
Yield
Serves 4
Ingredients
3 tablespoons apple cider vinegar
3 tablespoons walnut oil
1 large Red Delicious apple, cored, cut into 1/2-inch pieces
4 ounces Camembert cheese, rind trimmed
8 thin diagonal baguette slices, lightly toasted
8 cups mixed salad greens (such as curly endive, romaine and radicchio; about 5 ounces)
Preparation
Step 1
Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at room temperature 30 minutes, stirring occasionally.
Step 2
Spread Camembert cheese evenly over toasts, dividing equally.
Step 3
Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.
