Lamb's lettuce with Camembert
Ingredients for one serving
Ingredients · Servings 1
- 2 Camembert cheeses, ready-made product with cranberry dip (approx. 150 g; frozen or refrigerated)
- ½ pack of lamb's lettuce (approx. 50 g)
- 100g seedless white grapes
- 2 tbsp walnut kernels
- 2 EL Balsamic Vinegar
- ½ tsp Dijon mustard
- Salt
- Pfeffer
- 2 tbsp olive oil
Method
- Prepare the Camembert cheeses in the oven according to the package instructions. Meanwhile, wash the lamb's lettuce and shake dry. Wash and halve the grapes. Roughly chop the walnuts. Mix 1 tablespoon of cranberry dip with balsamic vinegar and mustard. Season with salt and pepper, then vigorously whisk in the olive oil.
- Remove the Camembert from the oven and let it rest briefly. Meanwhile, toss the lamb's lettuce with the dressing, gently fold in the grapes, and arrange everything on a plate. Sprinkle with the walnut kernels, cut the Camembert into pieces, and distribute them over the salad.
855 kcal pro Portion
Step 1 of 2
Prepare the Camembert cheeses in the oven according to the package instructions. Meanwhile, wash the lamb's lettuce and shake dry. Wash and halve the grapes. Roughly chop the walnuts. Mix 1 tablespoon of cranberry dip with balsamic vinegar and mustard. Season with salt and pepper, then vigorously whisk in the olive oil.
Step 2 of 2
Remove the Camembert from the oven and let it rest briefly. Meanwhile, toss the lamb's lettuce with the dressing, gently fold in the grapes, and arrange everything on a plate. Sprinkle with the walnut kernels, cut the Camembert into pieces, and distribute them over the salad.
