Camembert, apple and spinach salad

Camembert, apple and spinach salad
 


 
 

Ingredients

 
  • 2 1/2
    tbsp
    olive oil
  • 2
    pink lady apples, cored, cut into thick wedges
  • 2
    tbsp
    cider vinegar
  • 20
    g
    unsalted butter
  • 1
    garlic clove, halved
  • 2
    tsp
    honey
  • 1/4
    c
    olive oil
  • ficelle (half-sized baguette), sliced 1cm thick
  • 4
    cup
    baby spinach leaves / swiss chard
  • 200
    g
    camembert, cut into wedges
 
 

Method

 
Preheat the grill to high. Heat the butter and 2 teaspoons of the oil in a large frying pan over medium-high heat. Rub the bread on both sides with the cut sides of the garlic clove. Brush with remaining 2 tablespoons of olive oil. Place bread under the grill, turning once, until browned on both sides. (Or just use bought croutons) For dressing, combine all ingredients in a jar and shake to combine. To assemble the salad, combine the apple, garlic toasts, camembert and baby spinach leaves in a large bowl. Add dressing and toss to combine.
 

Read more on: dairy
 

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