Ingredients
- 1 camembert in a box
- 6 slices streaky bacon
- 25g oil
- 50g salad leaves
- 25g walnut halves
- 1 pear, cored and cut into chunks
- 1 shallot,
- peeled and finely diced
- 50ml walnut oil
- 15ml white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp water
- Salt and pepper
- 1 small baguette, sliced then cut into cubes
- 50ml olive oil
- Sea salt
Method
Pre heat the oven to 200°C.
Wrap the camembert in bacon, and place in a pan with warm oil over a low heat to brown the bacon. Pop back in the box and put onto a baking tray.
Place in the oven to bake for 8 to 10 minutes.
To make the dressing, whisk all the ingredients together. Place the leaves, pear, walnuts and croutons in a salad bowl and spoon over half the dressing then toss together.
To make the croutons drizzle olive oil over the sliced bread, toast them in a pan until golden.
To serve, pop the cheese onto a platter with the dressed salad and croutons.
Ingredients
- 1 camembert in a box
- 6 slices streaky bacon
- 25g oil
- 50g salad leaves
- 25g walnut halves
- 1 pear, cored and cut into chunks
- 1 shallot,
- peeled and finely diced
- 50ml walnut oil
- 15ml white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp water
- Salt and pepper
- 1 small baguette, sliced then cut into cubes
- 50ml olive oil
- Sea salt
Method
Pre heat the oven to 200°C.
Wrap the camembert in bacon, and place in a pan with warm oil over a low heat to brown the bacon. Pop back in the box and put onto a baking tray.
Place in the oven to bake for 8 to 10 minutes.
To make the dressing, whisk all the ingredients together. Place the leaves, pear, walnuts and croutons in a salad bowl and spoon over half the dressing then toss together.
To make the croutons drizzle olive oil over the sliced bread, toast them in a pan until golden.
To serve, pop the cheese onto a platter with the dressed salad and croutons.