Apple Salad with warm camembert dressing (serves 2)

This dressing is based on a Delia recipe from her Winter Collection which was the book of the moment when I started to cook. I’ve tinkered with it – she uses crème-fraiche in hers – but the principle is the same.

Apple Salad with warm camembert dressing

Recipe illustration for apple salad recipe2 cox’s apples – or any apple that takes your fancy
2 heads of chicory
1 bag of sturdy greens – I use a rocket spinach mix
1 handful of walnuts (if you have the patience to roast them with some salt and brown sugar for a few minutes it will pay dividends in the taste)
1 small camembert
1 tbsp of cider vinegar
Salt and pepper

  • Shred the chicory into a bowl and add the mixed greens and the walnuts
  • Core the apples and slice thinly. Add to the greens
  • Toss to mix then portion out onto two plates
  • Peel the rind off the cheese and heat in a pan until melted. Whisk in the cider vinegar and season well with salt and pepper – You’re not trying to cook the cheese, only melt it – if you cook it it will go stringy
  • Pour the hot cheese dressing over the salad
  • Serve with warm crusty bread and a glass of resin-y white wine

This originally appeared in a post about the start of fall and apple’s in my Grandmother’s garden.

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