Warm Camembert Salad, Apple, Brazil Nuts & Watercress

Pair with Estate Chardonnay

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Yield: Serves 4

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Ingredients:

• 1 – 8-12oz wheel of Camembert cheese
• 4oz – Brazil nuts or hazelnuts
• 2 – Fuji or Braeburn apples
• 1 bunch – watercress
• golden balsamic vinegar
• extra virgin olive oil
• kosher salt
• fresh pepper

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Instructions:

• Preheat oven to 350° F
• Unwrap Camembert and place on cookie tray or other flat pan.
• Rinse watercress and shake dry. Break up watercress into bite size pieces, discarding larger stems.
• Slice apples into eighths.
• Toast Brazil nuts in oven by putting on cookie tray and baking for 8 minutes. Cool. Rough chop nuts.
• Place Camembert in oven for 5 minutes or until very soft and just warmed through.
• Set Camembert aside and toss the watercress with 1 tbls olive oil, season with salt and pepper.
• Slice Camembert into 8 slices.
• Place Camembert on plate with apples & watercress, sprinkle with the nuts.

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