Makes 4 servings
1 ounce sliced almonds
8 ounces French camembert
2 teaspoons balsamic vinegar
salt
freshly ground black pepper
4 teaspoons olive oil
1 ounce dried Michigan pears, julienned
8 ounces clean mache
2 teaspoons finely chopped parsley
20 (1/4-inch) baguette croutons
To caramelize the almonds:
Make a simple syrup of equal parts water and sugar. Allow the syrup to cool. Gently mix a 3-pound can of sliced, blanched almonds with 4 ounces of the simple syrup so the almonds are fully covered. Spread the almonds out on a parchment-lined sheet pan, taking care that they do not touch each other. Roast the almonds in a convection oven at 325 degrees F for 5 minutes, then turn the pan around and cook for another 5 minutes until the almonds are golden brown. Let cool, store in an airtight container for 1 to 2 weeks.
Slice the camembert in 2-ounce portions.
Make the vinaigrette:
In a bowl, mix the vinegar with salt and pepper. Whisk in the olive oil and taste for seasoning.
For each serving to order:
Place a 2 ounce portion of cheese in an 8-ounce cast iron pan with a little olive oil. Put the pan in a 400 degree F oven for 3 to 4 minutes, until the cheese is softened (but not melted).
Add 1/4 ounce dried pears and 1/4 ounce caramelized almonds. Return the pan to the oven for 2 more minutes.
Dress 2 ounces of mache with balsamic vinaigrette and plate it. Add 5 croutons around the mache.
Remove the pan, add chopped parsley and a little olive oil over the top and then transfer the cheese to the mache.