Meal salad with mushrooms and fried camembert
- 1 Camembert
- 50 gram flour
- 1 egg
- 50 gram bread crumbs
- 50 gram white bread crumbs
- 100 milliliters olive oil
- 1 clove garlic
- 250 gram mixed mushroom
- 2 tablespoon balsamic vinegar
- 2 tablespoon red fruit vinegar
Cut the camembert into points. Prepare flour, egg and breadcrumbs in various deep plates. Roll the cheese dots first through the flour, then through the egg and then through the breadcrumbs.
Heat 1 tbsp olive oil, fry the garlic and fry the mushrooms briefly. Remove the mushrooms from the pan and keep them warm.
Mix 4 tablespoons of olive oil with the balsamic vinegar, salt and freshly ground pepper and spoon this dressing through the salad.
Divide the lettuce over 2 plates. Heat the rest of the olive oil and fry the cheese dots in about 2 minutes until golden brown.
Spread the cheese tips with the mushrooms, onion rings and walnuts over the lettuce.
Mix the forest fruit jam with the orange juice, the mustard and port into a sauce and sprinkle over the camembert dots. Tasty with coarse brown bread.
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