Back camembert with herbs

Name: Back camembert with herbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Oil; 100 ml Oil; 2 Disc/s Toast; 200 g Babyleaf salad; 1 collar Radishes; 100 g Breadcrumbs; 4 TABLESPOONS Flour; 1 TABLESPOON dried herbs of Provence; 2 Eggs (Gr. M); 2 Camemberts (250 g each)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

For a fixed after-work treat, simply bake the camembert quarter in a herb breading. The salad is spiced up with radishes, croutons and honey-mustard dressing

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Oil
100 ml Oil
2 Disc/s Toast
200 g Babyleaf salad
1 collar Radishes
100 g Breadcrumbs
4 TABLESPOONS Flour
1 TABLESPOON dried herbs of Provence
2 Eggs (Gr. M)
2 Camemberts (250 g each)

Directions

1
For the salad, peel and finely dice the onion. Whisk vinegar, salt, pepper, mustard and honey. Fold in 4 tbsp. oil. Stir in diced onion.
2
Toast the bread in the toaster until golden brown. Wash the salad and shake dry. Clean and wash the radishes and cut or slice them finely. Mix the radishes, salad and vinaigrette. Finely dice bread slices.
3
For the camembert, mix breadcrumbs, flour and herbs. Whisk the eggs. Quarter the camemberts. Turn each quarter twice first in the egg, then in the breadcrumb mixture. Heat 100 ml oil in a frying pan. Fry the cheese quarters for 5-8 minutes in portions until golden brown, turning once. Sprinkle salad with croutons. Serve everything.