Yield: Four Servings

½ cup California Walnuts, finely chopped
3 T Light olive oil
2 T Tarragon vinegar
2 Pears
2 Apples
Camembert
Crusty Bread

Procedures:
Gently heat finely chopped walnuts in a pan with light olive oil and tarragon vinegar. Spoon over chunks of fresh pear and apple slices. Serve with slices of Camembert and crusty bread. For lovely individual servings carefully combine fruit pieces with flavored walnuts. Divide fruit and walnut mixture into four and mound on center of chilled dessert plates. Garnish edges of plate with Camembert slices. Serve with fresh, crusty bread. Delightful with minted ice tea or a cool glass of white wine on a hot summer day.