Method

• 1.
  Preheat the grill to high.
• 2.
  Heat the butter and 2 teaspoons of the oil in a large frypan over medium-high heat. Add the apple and cook, turning once, for 5 minutes or until lightly caramelised. Set aside.
• 3.
  Rub the bread on both sides with the cut sides of the garlic clove. Brush with remaining 2 tablespoons of olive oil. Place bread under the grill, turning once, until browned on both sides.

• 4.
  For dressing, combine all ingredients in a screwtop jar and shake to combine.
• 5.
  To assemble the salad, combine the apple, garlic toasts, camembert and baby spinach leaves in a large bowl.
• 6.
  Add dressing and toss to combine.