Warm Camembert Salad, Apple, Brazil Nuts & Watercress

Pair with Estate Chardonnay

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Yield: Serves 4


  • 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


  • 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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