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Camembert Grape Salad with Honey Vinaigrette

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1/4 cup Beemaid honey
1/4 cup Red wine vinegar
1/2 cup Olive oil
2 Tablespoons orange juice
1 Tablespoon Poppy seeds
3/4 lb. Seedless grapes
3/4 lb. Sliced fresh figs, apricots, plums or nectarines
4 oz. Camembert or brie cheese, cut into narrow wedges
1/2 cup Pecan halves, toasted
2 quarts Salad greens


Makes 4 servings
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.

Source: Recipe courtesy of the National Honey Board