Steps to Prepare Camembert salad with walnuts and apple in 25 Minutes for Young Wife

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, camembert salad with walnuts and apple. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Camembert salad with walnuts and apple is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Camembert salad with walnuts and apple is something which I’ve loved my entire life.

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 begin with this particular recipe, we must first prepare a few ingredients. You can have camembert salad with walnuts and apple using 15 ingredients and 8 steps. Here is how you can achieve that.

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

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