Baked Nut-Crusted Camembert & Pear Salad

Name: Baked Nut-Crusted Camembert & Pear Salad
Prep time: 15 min
Total time: 15 min
Yield: Makes 2 servings.
Ingredients: 2 small wedges Camembert cheese (1 oz. each); 3 Tbsp. KRAFT Honey Dijon Dressing , divided; 2 Tbsp. PLANTERS Honey Roasted Peanuts , finely chopped; 3 cups mixed baby salad greens; 1/2 of a medium pear , cut into 8 slices

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Recipe by Kraft

Prep Time

15
min.

Total Time

15
min.

Servings

2 servings

Enjoy a mixed green salad with a wedge of warm camembert in a nutty coating. This elegant Baked Nut-Crusted Camembert & Pear Salad is a great entrée.

What You Need

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2 small wedges Camembert cheese (1 oz. each)
3 Tbsp. KRAFT Honey Dijon Dressing, divided
2 Tbsp. PLANTERS Honey Roasted Peanuts, finely chopped
3 cups mixed baby salad greens
1/2 of a medium pear, cut into 8 slices

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Make It

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Preheat oven to 325°F. Toss cheese with 1 tsp. of the dressing in small bowl. Place in small resealable plastic bag. Add peanuts; seal bag. Shake to evenly coat cheese with the peanuts; place on ungreased baking sheet. Reserve any remaining peanuts in bag.
Bake 7 to 8 min. or until cheese is slightly softened. Meanwhile, toss greens with remaining dressing and reserved peanuts. Divide evenly between two salad plates.
Arrange four pear slices on each salad; top with one of the warm cheese wedges.

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Kitchen Tips
Nutrition

Serving Suggestion

Serve this salad as an accompaniment to a serving of grilled fish, lean meat or poultry.

Substitute

Prepare as directed, substituting Brie cheese for the Camembert cheese.

How to Store Cheese

The best temperature to store cheese at is about 40°F. Once the original package has been opened, wrap cheese in foil, plastic wrap or a damp towel to prevent cheese from drying out. Blue cheeses are best stored wrapped in foil. If your refrigerator has a special drawer for storing cheese, be sure to use it. Check cheese in the refrigerator regularly for freshness.

Servings

2 servings

Nutritional Information

Serving Size 2 servings
AMOUNT PER SERVING
Calories	240

Total fat	17g
Saturated fat	6g
Cholesterol	20mg
Sodium	410mg
Carbohydrate	16g
Dietary fiber	4g
Sugars	9g
Protein	9g
% Daily Value
Vitamin A	25 %DV
Vitamin C	20 %DV
Calcium	15 %DV
Iron	6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by cookieladyangel from Made this salad to go along with scallops for a Valentine's Dinner. Made this salad to go along with scallops for a Valentine's Dinner. My husband loved it - something different from the usual salad. He did feel it needed more salad dressing which he added. I will definitely make it again. I did use the fat free Kraft Honey Dijon Dressing and will probably try a more low calorie cheese next time. It would make a great lunch salad (makes a lot).

Date published: 2006-02-16

Rated 4 out of 5 by airatic from Nice combination of flavors. Nice combination of flavors. I used crushed macadamias instead of peanuts, and they seemed to be a perfect complement to the soft, juicy pears, smooth, piquant cheese, and crisp, fresh lettuce. My only complaint is that it is hard to eat with sliced pears, I would cube the pears next time. Went great with seared ahi.

Date published: 2006-02-22

Rated 5 out of 5 by dittlekins from This salad was awesome! This salad was awesome!!! The pears were a nice subtle sweetness that did not overpower the salad. My bf and I loved this. However I could not find any cambert cheese so I used mozerella instead. Turned out great! I'll make this forever now!!! Thanks food and family!

Date published: 2006-03-01

Rated 4 out of 5 by Jesusgirl1 from Yum! Yum! I LOVE camembert and pears on salad. My variation was to use a raspberry/walnut vinagrette to coat the cheese and crust it with walnuts instead of peanuts. It's delicious as is, or make it a main dish by adding a piece of broiled chicken or fish.

Date published: 2006-02-09

Rated 4 out of 5 by celestemcleod from This was very good, I made it for my husband for Valentine's Day and he really enjoyed it as a... This was very good, I made it for my husband for Valentine's Day and he really enjoyed it as a starter dish. I changed the peanuts to pecans and I used a No-fat fig and balsamic vinegar dressing instead.

Date published: 2006-02-21

Rated 5 out of 5 by the dinnins from The best way to present this salad is to plate it in the kitchen first, rather than serving it in a... The best way to present this salad is to plate it in the kitchen first, rather than serving it in a bowl. I've tried it both ways and it is always delicious.

Date published: 2008-05-01

Rated 4 out of 5 by sewshe from Delicious and special! Delicious and special! Made for my anniversary dinner. I used walnuts instead of peanuts and rasberry vingarette dressing as that's what I had. Great!

Date published: 2006-02-20

Rated 4 out of 5 by ciaraflutterby from This was great! This was great! Very simple and a big hit. I used Brea and cashews instead but I am sure it would be great both ways.

Date published: 2006-03-08