Recipe by Chef Jenna Johansen
Serves 4 small side salads

Years ago, Chef Jenna Johansen, one of our early cheese lovers, shared this recipe with Robert. We recently rediscovered it and brought it back to life.

Jenna got her start in a Boulder bakery at 14. A Colorado State University graduate, she went on to culinary school at Johnson & Wales, spent a year exploring Tuscany’s food culture, and became chef and co-owner of dish in Edwards. You may also recognize her from Bravo’s Around the World in 80 Plates.

Crack through a golden caramel crust into the rich, creamy heart of MouCo Camembert. The cheese’s earthy, nutty depth meets sweet fruit, toasted nuts, and fresh greens, with a sharp lemon-shallot vinaigrette to cut through the richness.

🧂 Ingredients

Salad

• 6 cups mixed greens
• ¼ cup toasted Marcona almonds or pine nuts
• ¼ cup fresh or dried fruit, such as figs, cherries, strawberries, or plums; cut into bite-sized pieces

Vinaigrette

• 1 teaspoon Dijon mustard
• Zest and juice of 1 lemon
• ½ shallot, minced
• 3–4 tablespoons extra virgin olive oil
• Salt and freshly ground pepper

Cheese

• 1 wheel MouCo Camembert, 125 g / 4.4 oz
• 1 teaspoon granulated sugar

👣 Instructions

1. Temper the cheese. Remove the Camembert from the refrigerator about an hour before serving.
2. Make the vinaigrette. Whisk together the mustard, lemon zest and juice, shallot, and a pinch of salt. Slowly whisk in the olive oil. Season to taste.
3. Brûlée the Camembert. Place the unwrapped wheel on a heatproof dish. Sprinkle the sugar evenly over the top. Sweep a kitchen torch across the surface until the sugar melts and turns golden.
4. Dress the salad. Gently toss the greens, nuts, and fruit with just enough vinaigrette to coat. Divide among four plates.
5. Finish and serve. Let the caramelized topping set briefly, then cut the cheese into four wedges. Place one on each salad and serve immediately.

🎯 Notes

Use a ripe wheel for a softer center. Refrigerate any leftover vinaigrette.