Lollo Rosso salad with grilled Camembert

Step 1/5

• 250 g Camembert

• oven
• aluminum foil

Wrap Camembert in foil and bake for approx. 20 min. at 180°C/350°F (grill setting).

Step 2/5

• 200 g red grapes
• ½ head Lollo Rosso lettuce

• cutting board
• knife

Halve grapes. Set some aside for garnish. Wash and chop Lollo Rosso.

Step 3/5

• plates

Combine grapes and Lollo Rosso, and distribute evenly among all plates.

Step 4/5

• ½ tbsp honey
• 37½ ml sunflower oil
• 37½ ml white wine vinegar
• 37½ ml orange juice
• ⅛ tsp salt
• ¼ tsp pepper

• small bowl

Mix honey, oil, vinegar, orange juice, salt, and pepper to make the sauce. Drizzle over the salad.

Step 5/5

• paprika powder for garnish
• black cumin seeds for garnish

• plates

Transfer the baked camembert onto plates and garnish with paprika powder, leftover grapes, and black cumin seeds.

Enjoy your meal!