Fresh salad with small blocks of breaded Camembert

  • Guests 1
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Difficulty Easy

Ingredients

  1. 2 blocks breaded Camembert Grand Fermage

    2 handful of young spinach leaves

    2 tbsp. olive oil

    1 tbsp. balsamic vinegar

    60 g red quinoa

    ¼ red onion

    3 pink radishes

    ½ pomegranate

    Salt, ground pepper

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Preparation

  1. Lightly brown the breaded Camemberts in a pan for 4 minutes on each side on a medium heat.
  2. Cook the red quinoa then stir well.
  3. Dress the plate with spinach shoots and red quinoa.
  4. Peel and finely chop the red onion then add it into the mix.
  5. Scrub and rinse the radishes, then cut them into thin slices.
  6. Sprinkle them into the salad and add the pomegranate seeds.
  7. Now put the two Camemberts in place on the plate.
  8. Make a dressing by mixing olive oil and balsamic vinegar, then drizzle over the dish.
  9. Season with salt and pepper.

And don't forget to grade the recipe:

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