Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 teaspoon maple syrup
- 2 tablespoon sherry vinegar
- 1 pinch (s) salt
- some black pepper from the mill
- 3 tablespoon walnut oil
- 75 g rocket
- 2 tablespoon walnuts, chopped, roughly chopped
- 1 medium pear (s)
- 100 g camembert (s)
- Lingonberries from the glass for garnish
Print Recipe
Pin Recipe Instructions
- Mix the maple syrup with the sherry vinegar, a pinch of salt and a few turns of black pepper from the mill to form a vinaigrette. Then vigorously fold in the walnut oil.
- Clean, wash and spin dry the rocket. Rinse, pat dry, quarter and core the pear and cut the quarters into wedges. Cut the camembert (I take Géramont with yoghurt) into slices.
- Arrange the rocket on 2 plates. Layer the pear slices with the Camembert slices in the middle as a small turret. Drizzle over the vinaigrette. Sprinkle with the chopped walnuts and some black pepper from the mill. Garnish with a little cranberries if you like.
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