Salad plate with camembert

Name: Salad plate with camembert
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2-3 TABLESPOONS Vinegar (e.g. raspberry vinegar); 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 2-3 TABLESPOONS Oil (e.g. walnut oil); 8-12 Walnut kernel halves; 200 g Camembert; 1 Onion (e.g. red); 200 g leaf lettuce (e.g. field and oak leaf lettuce); 7-10 Tbsp pink berries

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2-3 TABLESPOONS Vinegar (e.g. raspberry vinegar)
7-10 Tbsp salt, white pepper
1 pinch Sugar
2-3 TABLESPOONS Oil (e.g. walnut oil)
8-12 Walnut kernel halves
200 g Camembert
1 Onion (e.g. red)
200 g leaf lettuce (e.g. field and oak leaf lettuce)
7-10 Tbsp pink berries

Directions

1
Mix vinegar, salt, pepper and sugar, add oil and beat vigorously. Coarsely chop the nuts. Cut camembert into 12-16 corners. Mix everything
2
Peel the onion and slice or cut into fine rings. Clean, wash and pluck leaf salads smaller. Mix both with cheese and marinade. Crush the pink berries coarsely and sprinkle over them. Goes well with baguette bread
3
You can also prepare this starter well, for example when guests arrive. Leave the cheese at room temperature for 1-2 hours in the marinade. To prevent the salad leaves from collapsing, arrange the plates just before serving. Marinades always taste different with different types of vinegar and oil. It is sufficient to use either strong vinegar or intensive oil, otherwise the aromas will be superimposed