Camembert Apple Salad with Leek

Ingredients

• 2 red-skinned apples
• 0.5 lemon (freshly squeezed juice)
• 2 thin stalks young leeks
• 400 g Camembert
• 1 Garlic clove
• 3 tbsp balsamic vinegar
• 2 tbsp vegetable broth
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Slice the cheese. Wash the apples, quarter them, remove the cores and cut into wedges. Wash the leeks, trim them and slice into rings. Blanch the leeks in boiling salted water for about 3 minutes, drain, shock with ice water and let dry.

2. 2.

   Toast the pumpkin seeds in a dry pan until golden, set aside.

3. 3.

   Peel the garlic. Whisk vinegar, broth, salt and pepper together, squeeze in the garlic and whisk in the oil.

4. 4.

   Arrange the cheese alternately with apple wedges on plates, add the leeks, drizzle everything with the dressing and sprinkle with pumpkin seeds.