Warm Camembert Salad Recipes

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Steps:

• Preheat the oven to 400 degrees F.
• Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
• Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
• For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.

Steps:

• Toss the bacon into a skillet over medium heat, and allow the fat to render, stirring occasionally, about 2 minutes. Add the onion and thyme leaves, reduce the heat to low and let the onion sweat in the bacon fat until it's totally soft and the bacon is cooked through and lightly browned, stirring occasionally, about 8 minutes. Season with salt and pepper, and remove from heat. Drain excess fat.
• Heat the oven to 400. Place the puff pastry on a lightly floured sheet of parchment, and use a rolling pin to even out any folds, and roll until it's about 12 by 12 inches. Brush off any remaining flour, and brush all over with egg. Transfer the parchment and pastry to a baking sheet. Place half of the Camembert at the center, cut side up. Spoon the onion-bacon mixture and the preserves on top of the Camembert, then place the remaining Camembert half on top, cut side down. Season generously with salt and pepper.
• Bring the edge of the dough up and over the cheese, working your way around, gently pressing and pinching to seal. Make sure there are no gaps, which could allow the cheese to leak from the puff-pastry parcel. Flip the parcel over, brush the top and sides of the parcel with the remaining egg wash and use a knife to puncture a small hole at the center, and to make a design along the top, if you like. Bake for 20 to 25 minutes, or until the pastry is cooked through and golden brown all over. Allow to cool on the sheet pan for about 10 minutes.
• When you're ready to eat, tear the salad leaves in half with your hands, and dress them in a big bowl with some olive oil and vinegar. Taste, adjust if needed and season generously with salt and pepper. Place the pastry on the serving plate, surround it with salad and serve.