Baked almond camembert on winter salad with cranberry and apple vinaigrette

Name: Baked almond camembert on winter salad with cranberry and apple vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Lamb's lettuce; 1 Frisée salad and oak leaf salad (à approx. 100 g); 1 (approx. 100 g) Head Radicchio; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-4 Tbsp Oil; 1 Apples; 100 g Cranberries in jelly; 4 (125 g each) Camembert; 2 Eggs (size M); 50 g Flour; 100 g flaked almonds

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Lamb's lettuce
1 Frisée salad and oak leaf salad (à approx. 100 g)
1 (approx. 100 g) Head Radicchio
3 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-4 Tbsp Oil
1 Apples
100 g Cranberries in jelly
4 (125 g each) Camembert
2 Eggs (size M)
50 g Flour
100 g flaked almonds

Directions

1
Clean the salad, wash and drain well. Season vinegar with salt, pepper and sugar. Stir in 2 tablespoons of oil drop by drop. Peel and quarter the apple and cut out the core.
2
Cut the apple into fine cubes. Stir 2 tablespoons of cranberries and apple cubes into the vinaigrette. Mix 3 tablespoons of vinaigrette with the remaining cranberries. Pour the cranberry dip into a small bowl.
3
Cut the camembert into 6 pieces. Whisk the eggs in a deep plate. Turn the camembert first in flour, then in egg and finally in flaked almonds. Heat the remaining oil in a frying pan.
4
Fry the camembert in it until golden brown. Mix the salad ingredients with the vinaigrette and arrange on plates together with the camembert. Serve with dip.