🥗 Baked Camembert with Glazed Chestnuts and Salad

Name: Baked Camembert with Glazed Chestnuts and Salad
Total time: 30 min
Yield: 4 servings
Ingredients: Camembert 4 pcs.; Valley salad 200 g; Radicchio 1 pc.; Mustard 1 tsp; Vinegar 2 tbsp; Salt pinch; Pepper, black ground pinch; Sugar 1 tsp; Olive oil 3 tbsp; Apricot jam 2 tbsp; Chestnuts - peeled 400 g

871 kcal · 30 min · 4 servings

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Ingredients

Camembert 4 pcs.
Valley salad 200 g
Radicchio 1 pc.
Mustard 1 tsp
Vinegar 2 tbsp
Salt pinch
Pepper, black ground pinch
Sugar 1 tsp
Olive oil 3 tbsp
Apricot jam 2 tbsp
Chestnuts - peeled 400 g

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Place the Camembert in a baking dish.
3. Bake the cheese in the oven for about 10 minutes.
4. Wash the salad thoroughly.
5. Tear the radicchio into bite-sized pieces.
6. Whisk 1 teaspoon of mustard with 2 tablespoons of vinegar in a bowl.
7. Season the mixture with salt, pepper, and sugar.
8. Slowly stir the olive oil into the dressing.
9. Taste the dressing and adjust the seasoning if needed.
10. Toss the salad with the finished dressing.
11. Mix 2 tablespoons of apricot jam with 1 tablespoon of water in a pot.
12. Melt the jam over medium heat.
13. Add the chestnuts to the jam and warm them briefly.
14. Season the glazed chestnuts with salt.
15. Remove the baked Camembert from the oven.
16. Distribute the glazed chestnuts over the cheese.
17. Serve the Camembert with the salad on plates.

Nutrition per serving

kcal: 871
Protein: 14 g · Fett/Fat: 53 g · Carbs: 78 g