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.