Caramelised Pear, Camembert and Rocket Salad















INGREDIENTS:
  • 30cm thin baguette, cut into 1cm slices
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1 tablespoon butter
  • 2 teaspoons brown sugar
  • 2 pears, cut into thick wedges
  • 100g baby rocket leaves
  • 200g Camembert, cut into thin wedges
  • 1/3 cup JL KRAFT Provincial French Vinaigrette

DIRECTIONS:

  1. PLACE the bread onto a lined baking tray and brush with half the combined oil and garlic. Cook under a grill for 2-3 minutes until golden. Turn and brush with remaining oil mixture and grill until golden.
  2. HEAT butter and sugar in a small non-stick frying pan over medium heat. Add pears and sauté for 2-3 minutes until light golden.
  3. ARRANGE rocket, camembert, toasts and pears onto a serving platter. Drizzle with dressing and serve immediately.