May 2017 Recipe of the Month

Apple Camembert Salad with Cranberry Vinaigrette

May’s recipe comes from Patricia C.
It has bacon, cheese, apples, and nuts. What is not to love about this salad?

Gluten Free, serves 4-6

Adapted from a recipe in the Birchwood Café Cookbook. They use a cheese from Bent River (Minnesota), Farm, but you can use any Camembert or brie cheese. The recipe uses fresh rosemary and parsley, and you can also use a local honey for the walnuts and vinaigrette.

½ lb lardoons or bacon, cut into 2 inch pieces
5 oz mixed greens
4-6 small wedges Camembert cheese
2 tart apples, such as Honeycrisp, cored and cut into wedges
1 small red onion, thinly slices
1/3 c honey roasted walnuts (see below)
¼ c cranberry vinaigrette (see below)

Fry bacon in large skillet over medium heat until crisp. Drain on paper towels.

Place lettuce on individual plates or a large serving platter and scatter bacon over lettuce. Arrange cheese, apples, and onions on the plate and scatter walnuts over the top. Drizzle dressing over the salad.

Honey-Roasted Walnuts

2 c whole walnuts
¼ c honey
2 T oil
2 T sesame seeds
¼ t kosher salt

Line baking sheet with parchment paper and spread nuts in a single layer. Place pan in a cold oven. Turn oven on to 350 degrees and bake, stirring occasionally, until the walnuts are light and fragrant, about 12-15 minutes. (nuts will continue to cook after removing them from the oven.)

Meanwhile, stir together the honey and oil in a pot large enough to hold the nuts. Set the pot over medium heat, bring the honey to a boil, then reduce the heat to medium-low and simmer for 2 minutes, stirring occasionally. Stir in the nuts and simmer an additional 2 minutes. Remove from the heat and spread the walnuts on the baking sheet again. Sprinkle with sesame seeds and salt, turning to coat. Allow to cool completely.

Cranberry Vinaigrette

(Makes about 1 ½ cups)

½ cup cranberries
1 small shallot, minced
1 t minced rosemary
2 T chopped parsley
1 T honey
2 T horseradish
1/3 c raspberry or white wine vinegar
2/3 c rice bran oil or any neutral oil
Salt and freshly ground pepper

Put all ingredients except oil in blender. Puree, adding oil in a slow, steady stream. Season to taste with salt and pepper. Store in a clean jar in refrigerator.

 

 

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