|400 g||red grapes|
|1 head||Lollo Rosso lettuce|
|75 ml||sunflower oil|
|75 ml||white wine vinegar|
|75 ml||orange juice|
|paprika powder for garnish|
|black cumin seeds for garnish|
Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).
Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.
Combine grapes and Lollo Rosso, and distribute evenly among all plates.
Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.
Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.