|Head of lettuce||1 Small|
|Leaf lettuce head||1 Small|
|Oranges||2 , peeled and sliced crosswise|
|Pears||2 , pared and sliced|
|Nectarines||2 , sliced|
|Plums||2 Large, halved and pitted|
|Boysenberries||1⁄2 Cup (8 tbs), washed|
|Ground ginger||1⁄8 Teaspoon|
|For camembert cream|
|Camembert cheese||2 2⁄3 Ounce (2 Wedges, 1 1/3 Ounce Each)|
|Camembert||2 2⁄3 Ounce (Use 2 Wedges, 1 1/3 Ounce Each)|
|Heavy cream||1⁄4 Cup (4 tbs)|
1 Line 4 salad plates with lettuce.
2 Arrange orange, pear and nectarine slices in separate mounds around the edge of each plate, dividing evenly.
3 Place a plum half in the middle, hollow side up; mound the berries on top.
4 In a small cup,mix sugar and ginger,sprinkle over fruits and chill.
5 For camembert cream:In a small bowl mash 2 wedges (1 1/3 ounces each) Camembert cheese with a fork and slowly blend in 1/4 cup heavy cream.
6 Serve chilled with camembert cream.