Summary

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

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Instructions

1. 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.
2. 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.
3. 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.