Colorful Salad with Baked Camembert

Ingredients

• 350 g mixed salad (e.g., radicchio, lamb's lettuce, frisée, and oak leaf)
• 2 tart apples
• 2 tbsp Orange juice
• 100 g Sour cream
• 2 tbsp Apple cider vinegar
• 2 tbsp grape seed oil
• 1 pinch sugar
• Salt
• 4 Camembert cheeses (125 g each)
• 2 tbsp flour
• 2 Eggs
• 80 g breadcrumbs
• 4 tbsp lingonberries for garnish (jar)

Instructions

1. 1.

   Wash, trim, and dry the salad; tear into bite‑sized pieces. Peel the apples, quarter them, remove cores, and cut quarters into chunks. Drizzle with orange juice.

2. 2.

   Whisk sour cream with vinegar and oil; season with sugar and salt.

3. 3.

   Cut each Camembert into 5–6 wedges, coat in flour, dip in beaten eggs, then bread with breadcrumbs. Press firmly and fry in hot oil (≈170 °C) for 2–3 minutes until golden brown. Drain on paper towels.

4. 4.

   Arrange the leafy salad and apple pieces on plates; drizzle with dressing. Place Camembert wedges on top and garnish with lingonberries before serving.