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Salads & sides

Baked Nut-Crusted Camembert & Pear Salad

Baked Nut-Crusted Camembert & Pear Salad recipe
photo by:kraft
A delicious salad of mixed greens topped with a wedge of warm cheese in a crunchy nut coating.
15 min
15 min
2 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

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