WARM CAMEMBERT SALAD WITH APPLES AND WALNUTS
Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller
Terrell House Bed And Breakfast Sits on a quiet street near historic downtown Burnsville, North Carolina. Burnsville, with its quaint shops and coffeehouses surrounding a public square, has been called the "Gateway to the Blue Ridge" and is a true mountain community, with cool summer breezes, clean air, and an easy pace. The Mt. Mitchell Crafts Fair has been going on for more than fifty-three years and is just one of the fun things to experience in Yancey County. This Camembert salad is a little appetizer the inn serves before a dinner party, and their guests seem to like it a lot. It would also make a good side.
• 1 (8-ounce) wheel Camembert cheese
• 7 ounces lamb's lettuce or baby spinach
• 2 sweet apples, peeled, cored, and cut into bite-size pieces
• 2 tablespoons chopped walnuts, toasted (see Note)
• 1/2 cup white wine vinaigrette, homemade or store-bought
PREHEAT the oven to 400°F.
PLACE the pastry shells on a baking sheet and bake for 10 minutes, or until golden brown. Remove the shell tops (if your pastry shells have them), and reserve tor garnish or another use.
REMOVE the rind from the Camembert and cut the cheese into 6 wedges. Place a wedge into each partially baked shell. Bake for 15 minutes, or until the cheese is bubbly and brown on top.
WHILE the pastry shells are baking, combine the lettuce, apples, walnuts, and vinaigrette in a large bowl and toss well. Place each pastry shell on an individual serving plate and add the shell top, if desired. Distribute the salad evenly around each shell and serve.
NOTE: To toast chopped walnuts, shell the walnuts, remove any loose skin, and chop them. Preheat the oven to 350°F and lightly spray or grease a baking pan (or use a nonstick pan). Spread the walnuts in a single layer and bake for 5 to 7 minutes, until the nuts become golden brown and fragrant.