Hazelnut camembert on salad

Name: Hazelnut camembert on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Lamb's lettuce; 200 g Chanterelles; 2 small red onions; 2 stem(s) Parsley; 2 stem(s) Thyme; 3 TABLESPOONS Cider vinegar; 1/2 TEASPOON Mustard; 1/4 TEASPOON Honey; 4 TABLESPOONS + 50 ml oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 piece(s) (250 g each) Camembert hell; 2 Eggs (size M); 70 g Hazelnut flakes; 60 g ground hazelnuts

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Lamb's lettuce
200 g Chanterelles
2 small red onions
2 stem(s) Parsley
2 stem(s) Thyme
3 TABLESPOONS Cider vinegar
1/2 TEASPOON Mustard
1/4 TEASPOON Honey
4 TABLESPOONS + 50 ml oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 piece(s) (250 g each) Camembert hell
2 Eggs (size M)
70 g Hazelnut flakes
60 g ground hazelnuts

Directions

1
Clean the salad, wash thoroughly and drain. Put the salad in a cool place. Clean, wash and drain the chanterelles. Cut larger mushrooms in half. Peel and thinly slice the onions.
2
Wash the herbs, shake dry, pluck off the leaves and chop finely. Mix vinegar, mustard and honey. Fold in 3 tablespoons of oil. Stir in herbs and season with salt and pepper. Heat 1 tablespoon of oil in a pan.
3
Fry the chanterelles for about 5 minutes, turning them over. Season with salt and pepper and remove from the pan.
4
Camembert quarter. Whisk eggs in a bowl. Mix hazelnut leaves and ground nuts in a bowl. Turn the cheese quarter first in the egg, then in the nuts. Repeat the process again.
5
Heat 50 ml oil in a frying pan. Fry the cheese quarters in it in portions for about 5 minutes while turning them over until golden brown. Take out and drain on kitchen paper. Mix salad, slices of onion, chanterelles and vinaigrette and season again.
6
Arrange some salad and 2 pieces of camembert on plates.