Baked Camembert with Bacon, Pear Chutney and Walnut Salad

Salad might not be the first thing you reach for in winter but this Baked Camembert with Bacon, Pear Chutney and Walnut Salad is warm and delicious. It's the perfect sharing dish for the winter months!

Ingredients

  • 1 camembert in a box
  • 6 slices streaky bacon
  • 25g oil
  • 50g salad leaves
  • 25g walnut halves
  • 1 pear, cored and cut into chunks
For the dressing:
  • 1 shallot,
  • peeled and finely diced
  • 50ml walnut oil
  • 15ml white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp water
  • Salt and pepper
For the croutons:
  • 1 small baguette, sliced then cut into cubes
  • 50ml olive oil
  • Sea salt

Method

Pre heat the oven to 200°C.

Wrap the camembert in bacon, and place in a pan with warm oil over a low heat to brown the bacon. Pop back in the box and put onto a baking tray.

Place in the oven to bake for 8 to 10 minutes.

To make the dressing, whisk all the ingredients together. Place the leaves, pear, walnuts and croutons in a salad bowl and spoon over half the dressing then toss together.

To make the croutons drizzle olive oil over the sliced bread, toast them in a pan until golden.

To serve, pop the cheese onto a platter with the dressed salad and croutons.

Ingredients

  • 1 camembert in a box
  • 6 slices streaky bacon
  • 25g oil
  • 50g salad leaves
  • 25g walnut halves
  • 1 pear, cored and cut into chunks
For the dressing:
  • 1 shallot,
  • peeled and finely diced
  • 50ml walnut oil
  • 15ml white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp water
  • Salt and pepper
For the croutons:
  • 1 small baguette, sliced then cut into cubes
  • 50ml olive oil
  • Sea salt

Method

Pre heat the oven to 200°C.

Wrap the camembert in bacon, and place in a pan with warm oil over a low heat to brown the bacon. Pop back in the box and put onto a baking tray.

Place in the oven to bake for 8 to 10 minutes.

To make the dressing, whisk all the ingredients together. Place the leaves, pear, walnuts and croutons in a salad bowl and spoon over half the dressing then toss together.

To make the croutons drizzle olive oil over the sliced bread, toast them in a pan until golden.

To serve, pop the cheese onto a platter with the dressed salad and croutons.