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🍽️ Endive salad with Camembert and grapes

579 kcal · 30 min · 4 servings

Ingredients

• 2 red onions
• 150 g white grapes (seedless)
• 200 g corn salad
• 80 g walnut halves
• 400 g Camembert
• 4 tbsp dark balsamic vinegar
• 1 tbsp honey
• 1 tsp medium-hot mustard
• 2 tbsp grape seed oil
• 2 tbsp walnut oil
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into thin rings.
3. 3. Wash the grapes thoroughly.
4. 4. Dry the grapes on a kitchen towel.
5. 5. Halve the grapes.
6. 6. Clean the endive (corn salad).
7. 7. Wash the endive (corn salad).
8. 8. Spin the endive (corn salad) dry.
9. 9. Divide the endive (corn salad) among four salad bowls or plates.
10. 10. Top the salad with the onion rings.
11. 11. Sprinkle the nuts over the salad.
12. 12. Place the halved grapes on the salad.
13. 13. Slice the Camembert cheese.
14. 14. Place the Camembert slices on the salad.
15. 15. Whisk the vinegar with the honey.
16. 16. Add the mustard and continue to whisk.
17. 17. Add both oils and whisk everything well.
18. 18. Season the dressing with salt and pepper.
19. 19. Taste the dressing.
20. 20. Drizzle the dressing over the salad.
21. 21. Serve the salad with fresh baguette if desired.

Nutrition per serving

• kcal: 579
• Protein: 26 g · Fett/Fat: 47 g · Carbs: 14 g