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🍽️ Crunchy Camembert with Walnut Crust and Pear Salad

700 kcal · 30 min · 4 servings

Ingredients

• Salad mix 600 g
• Pears 2 pcs
• Walnut kernels 50 g
• Shallots 1 pc
• Honey 1 tsp
• Mustard 1 tsp
• Light balsamic vinegar 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Herbs of Provence, dried 0.5 tsp
• Olive oil 4 tbsp
• Wheat flour, Type 405 50 g
• Eggs 2 pcs
• Oil 3 tbsp
• Camembert 2 pcs

Instructions

1. 1. Tear the salad leaves into bite-sized pieces, wash them thoroughly, and spin them dry.
2. 2. Wash the pears, remove the core, and slice them into thin pieces.
3. 3. Finely chop the walnuts.
4. 4. Halve the shallot, peel it, and dice it finely.
5. 5. In a bowl, mix the finely diced shallot with honey, mustard, vinegar, salt, pepper, and Provençal herbs.
6. 6. Pour the olive oil in a thin, steady stream into the mixture and whisk everything into a smooth dressing.
7. 7. Fill a deep plate with the flour.
8. 8. Whisk the eggs in a second deep plate.
9. 9. Place the chopped walnuts in a third deep plate.
10. 10. Heat 3 tablespoons of oil in a frying pan over medium heat.
11. 11. Coat the Camembert first in the flour mixture.
12. 12. Then dip the Camembert completely into the beaten eggs.
13. 13. Finally, press the Camembert firmly into the walnuts so it is covered all around.
14. 14. Fry the Camembert in the pan on both sides for about 3 to 5 minutes until crispy.
15. 15. Let the Camembert drain on a piece of kitchen paper.
16. 16. Toss the prepared salad with the pear slices and the dressing.
17. 17. Plate the salad and serve it together with the crispy Camembert.

Nutrition per serving

• kcal: 700
• Protein: 19 g · Fett/Fat: 42 g · Carbs: 52 g