Green Salad with Apple Dressing and Camembert Toasts

Green Salad with Apple Dressing and Camembert Toasts
Green Salad with Apple Dressing and Camembert Toasts
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
French Salad Cheese Fruit Leafy Green Brie Apple Fall Endive Lettuce Bon Appétit
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons walnut oil
  • Carbohydrate 22 g(7%)
  • Cholesterol 20 mg(7%)
  • Fat 18 g(27%)
  • Fiber 3 g(11%)
  • Protein 9 g(18%)
  • Saturated Fat 5 g(27%)
  • Sodium 380 mg(16%)
  • Calories 281

Preparation 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. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

Preparation 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. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing; toss to coat. Season with salt and pepper. Divide among plates and serve with cheese toasts.

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