Camembert Grape Salad with Honey Vinaigrette – A Honey of a Recipe
1/4 cup honey
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons orange juice
1 tablespoon poppy seeds
3/4 pound seedless grapes
3/4 pound fresh figs, apricots, plums or nectarines, sliced
4 ounces camembert or brie cheese, cut into narrow wedges
1/2 cup pecan halves, toasted
2 quarts salad greens
Combine honey, vinegar, oil, orange juice and poppy seeds in a jar. Shake well. Arrange clusters of grapes, fruit, cheese wedges and pecans on salad greens. Shake dressing and drizzle over salads. Refrigerate any remaining dressing.
Makes 4 Servings
Honey is one of the ingredients I never allow myself to run out of. Not only is it delicious in many recipes, I love it on bagels (it hooks up with cream cheese the way peanut butter hooks up with jelly), I love it in hot tea, and it’s invaluable during cold and hayfever seasons. When used liberally in hot tea, with lemon, it soothes a sore throat, quiets an annoying cough, and makes a mouth that’s been itching and sneezing feel sooooo much better.
This wonderful recipe and the beautiful picture are courtesy of the National Honey Board.