• 1/2 cup walnut pieces, lightly toasted

  • 1-2 heads Frisée lettuce

  • 1 x green onion, chopped

  • 1/4 cup red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey or sugar

  • 1 clove garlic, minced

  • fine salt and ground black pepper

  • 3/4 cup extra virgin olive oil

  • 200 g Camembert or Brie cheese (whole, small wheel)


  • 1.

    For salad, cut bottom off frisée, wash and arrange on a platter. Sprinkle with chopped green onion and walnut pieces.

  • 2.

    For vinaigrette, whisk red wine vinegar with Dijon mustard, honey or sugar, garlic and salt and pepper until fully blended. Slowly pour in oil, whisking constantly. Vinaigrette can be prepared in advance and whisked to emulsify. Drizzle over salad.

  • 3.

    To warm cheese, preheat oven to 375 °F. Place Camembert or Brie on a tray and bake whole for 12 minutes. Remove and pass around table to spoon out, warm, next to salad.

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