Camembert salad with cranberry sauce

Name: Camembert salad with cranberry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (250 g each) 8 camembert wedges (13% fat absolute); 40 g Flour; 100 g Breadcrumbs; 1 Frisée salad; 1 Rocket salad; 4 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Sugar; 6 TABLESPOONS Rapeseed oil; 2 TABLESPOONS Cranberries in their own juice; 1/2 Cucumber; 4 red onions; 2 TABLESPOONS Pine nuts

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (250 g each) 8 camembert wedges (13% fat absolute)
40 g Flour
100 g Breadcrumbs
1 Frisée salad
1 Rocket salad
4 TABLESPOONS Raspberry vinegar
7-10 Tbsp Sugar
6 TABLESPOONS Rapeseed oil
2 TABLESPOONS Cranberries in their own juice
1/2 Cucumber
4 red onions
2 TABLESPOONS Pine nuts

Directions

1
Mix eggs, season with salt and pepper. Turn the camembert pieces first in flour, then in egg and finally in breadcrumbs. Pluck the frisée salad into bite-sized pieces, wash and pat dry.
2
Clean and wash the romaine lettuce, dab dry and cut into generous pieces. Season vinegar with salt, pepper and 1 pinch of sugar. Gradually add 4 tablespoons of oil. Stir in 1 tablespoon of cranberries.
3
Wash the cucumber, dab dry and cut into thin slices. Peel and quarter onions. Roast pine nuts in a pan without fat, remove. Heat 2 tablespoons of oil in a frying pan and fry the camembert pieces in it until golden brown.
4
Arrange salad, cucumber slices, camembert and onions on plates. Drizzle the vinaigrette over it and garnish with pine nuts and 1 tablespoon cranberries.