Judit’s vibrant Camembert salad

This salad is simple but still delicious. I learnt it many years ago from one of my mother’s friends – I just tinkered a little. The smokiness of the bacon rashers enchant the cheese and they just melt away together. Then this gushing velvet runs into the crunchy rocket and the juicy salad. As we are enjoying our dish a mixture of new flavors suddenly hits us on the back of the tongue: the ruby raspberries armed with roasted walnuts and bitter dressing.

Ingredients:

2 Camembert

400 g smoked dry cured streaky bacon rashers

2 avocados

100 g raspberries

fresh wild rocket

fresh lamb lettuce

baby spinach

sage leaves

1 tablespoon olive oil

120 g walnuts

For the dressing

3 tablespoons olive oil

1/2 tablespoon raspberry compote

1/2 teaspoon whole grain mustard

1 teaspoon vinegar
Cut the Camembert cheese into 4 squarish shapes, stick 2 sage leaves onto each square then wrap each tight with 2-3 slices of bacon. Put back into the fridge while you prepare the dressing and make the salad bed.

In a frying pan roast the walnuts till you can sense they have released their fragrance then place in a pestle and crush into smaller pieces.

Whisk the olive oil, raspberry compote, mustard and vinegar into a creamy mixture.

Lay salad onto the plates, colour with some raspberry, walnut and sliced avocado then drizzle with the dressing.

Heat up 1 spoon olive oil and roast each side of the wrapped Camembert. As the bacon becomes brown and crispy the cheese melts nicely. Serve once they hot on the top of the salad beds.

Enjoy it!

Cooking time: 25 minutes

Calories and nutrition per serving:

Calories: 1050 Carbohydrate: 17.5 g Protein: 34 g Fat: 96 g

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