Baked camembert on salad

Name: Baked camembert on salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Stem(s) Tarragon; 1 Shallot; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS + 1 l sunflower oil; 1 washer White bread; 2 TABLESPOONS Butter; 200 g Leaf salad mix; 4 Radishes; 100 g Breadcrumbs; 1 TABLESPOON dried herbs of Provence; 2 Eggs (size M); 2 (250 g each; ripe but firm) Camembert; 4 TABLESPOONS Flour

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Stem(s) Tarragon
1 Shallot
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS + 1 l sunflower oil
1 washer White bread
2 TABLESPOONS Butter
200 g Leaf salad mix
4 Radishes
100 g Breadcrumbs
1 TABLESPOON dried herbs of Provence
2 Eggs (size M)
2 (250 g each; ripe but firm) Camembert
4 TABLESPOONS Flour

Directions

1
For the vinaigrette, wash tarragon, shake dry, pluck leaves from the stems and chop. Peel the shallot and cut into fine cubes. Whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop.
2
Stir the shallot and tarragon into the vinaigrette.
3
Dice bread. Heat the butter in a pan and roast the bread cubes in it, turning them into croutons. Season with salt. Wash the salad and shake dry. Clean and wash the radishes and slice them finely.
4
Mix breadcrumbs and herbs. Whisk the eggs. Quarter cheese and turn quarters twice in a row in flour, egg and breadcrumbs. Heat 1 litre of oil. Fry the cheese quarters one after the other in hot oil.
5
Mix salad and vinaigrette. Arrange salad and cheese on plates. Sprinkle salad with croutons.