Camembert & Toffee Apple Salad September 24 2018
- Pre-heat the oven to 180C/350F/gas mark 4. Place the cubes of bread in a bowl together with the oil and the garlic and stir them around so that they get an even coating. Arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden.
- Cut the cheese in half and use a small, sharp knife to peel it carefully like a potato, paring away the skin from the soft cheese. Place the cheese in a small saucepan. Measure in the creme fraiche, but don't heat it until just before you are going to serve the salad.
- Mix the salad leaves together, breaking up the larger ones into manageable pieces, and arrange the salad on the serving plates. Slice the apple, leaving the skin on, and put the slices in a small bowl, then sprinkle on a little cider – just enough to give the slices a covering.
- Place the saucepan over a gentle heat and blend the cheese and creme fraiche together using a small balloon whisk for about 3–4 minutes, until the mixture is smooth. If the cheese is very ripe and runny, you may not need the extra cider, but if the centre is less ripe, add a little cider to keep the mixture smooth. Using a small ladle, pour the dressing equally over the salad and finish with a scattering of croutons.