Stone Fruit Salad with Camembert Croutons over Mixed Greens

Name: Stone Fruit Salad with Camembert Croutons over Mixed Greens
Yield: Serves 4 to 6
Ingredients: 1/4 cup, red wine vinegar; 3 tablespoons, minced red onion; 2 tablespoons, chopped chives; 1 tablespoon, peach preserves or plum preserves; 2 teaspoons, Dijon mustard; 6 tablespoons, extra virgin olive oil; 1 , (8-ounce) wheel Camembert, frozen for 30 minutes; 1 , large egg, beaten; 10 , Melba toasts, crushed fine (1/2 cup); 1 small head, green leaf lettuce, torn into bite-sized pieces (about 6 cups); 1 small head, red leaf lettuce, torn into bite-sized pieces (about 6 cups); 1 , plum, pitted and sliced thin; 1 , peach, pitted and sliced thin

Side Dishes
Fruit
Salads
Contest Recipes

Appears in Cook's Country June/July 2006

A salad both elegant and inventive. For a quicker version, omit the cheese croutons.

SERVES 4 to 6

Stone Fruit Salad with Camembert Croutons over Mixed Greens

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