Camembert with salad and dressing

Name: camembert with salad and dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 5 el traditional olive oil; 800 g barbecue minicrock; 350 g fresh haricots verts; 4 bakcamembert à 75 g, cheese; 2 shallot; 100 g oak leaf lettuce melange; 125 g Cherry tomatoes; 50 ml honey mustard dressing

Baked camembert with baby potatoes, haricots verts, oakleaf lamella and cherry tomatoes

Ingredients

5 el traditional olive oil
800 g barbecue minicrock
350 g fresh haricots verts
4 bakcamembert à 75 g, cheese

2 shallot
100 g oak leaf lettuce melange
125 g Cherry tomatoes
50 ml honey mustard dressing

Directions

Heat the oil in a frying pan. Fry the potatoes in 10 minutes until golden brown and done.
In the meantime, cook the haricots verts in 5 minutes. Rinse briefly under running cold water until they are lukewarm.
Heat the oil in a frying pan. Fry the camemberts in 2 min. Per side golden brown and crispy.
Cut the shallots into thin half rings. Spread the lettuce, haricots verts, tomatoes and shallots over the plates.
Sprinkle with the dressing. Put the camemberts on it. Serve with the potatoes.