Preheat oven to 325°F. Toss cheese with 1 tsp. of the dressing in small bowl. Place in small resealable plastic bag. Add peanuts; seal bag. Shake to evenly coat cheese with the peanuts; place on ungreased baking sheet. Reserve any remaining peanuts in bag.
Bake 7 to 8 min. or until cheese is slightly softened.
Meanwhile, toss greens with remaining dressing and reserved peanuts. Divide evenly between two salad plates. Arrange pear slices around salads; top each salad with warm cheese wedge.
Kraft Kitchen Tips!
Serve this salad as an accompaniment to a serving of grilled fish, lean meat or poultry.
Prepare as directed, substituting Brie cheese for the Camembert cheese.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 5.2 g
Cholesterol 20 mg
Sodium 575 mg
Total carbohydrate 13 g
Dietary fibre 3 g
Sugars 0 g
Protein 8.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.