Camembert cake with grape salad

Name: Camembert cake with grape salad
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 400 g seedless grapes (e.g. red and green); 150 g dried soft figs; 1 collar flat leaf parsley; 1 collar Arugula; 200 g roughly chopped walnut kernels; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch(es) Sugar; 6 TABLESPOONS Oil; 2 ripe camembert cheese (400 g each)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Great finger food for the garden party: In two easy steps you can turn a simple Camembert into a fruity and hearty snack.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

400 g seedless grapes (e.g. red and green)
150 g dried soft figs
1 collar flat leaf parsley
1 collar Arugula
200 g roughly chopped walnut kernels
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch(es) Sugar
6 TABLESPOONS Oil
2 ripe camembert cheese (400 g each)

Directions

1
For the salad, wash and halve the grapes. Finely dice dried soft figs. Wash parsley and rocket. Chop parsley finely and cut rocket coarsely. Mix everything with the roughly chopped walnut kernels.
2
For the dressing, whisk white wine vinegar, salt, pepper, sugar and oil. Mix with the salad. Serve the camembert cheese with the salad.