Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 pear (s), ripe
- 150 g rapes, white, seedless
- 150 g rapes, blue, seedless
- 30 g walnuts
- 60 g lettuce, mixed, e.., radicchio, rocket, oak leaf
- Sea salt and pepper, black
- 4 slices bread
- 150 g camembert (s)
For the dressing:
- 3 tablespoon honey
- 3 tablespoon rapeseed oil
- 1 lemon (s), zest and juice it
Print Recipe
Pin Recipe Instructions
- In a bowl, whisk honey, rapeseed oil, lemon juice and zest to make a dressing.
- Wash the pears, quarter them, remove the cores and cut the pears into narrow wedges. Wash the grapes and cut them in half. Add grapes, walnuts and pear wedges to the bowl for dressing. Clean, wash, pat dry or spin the salads and also place in the bowl. Season with salt and pepper and mix everything together loosely.
- Roast the bread slices under the hot grill on both sides until golden brown. Also works in the pan.
- Halve the bread slices, cover with the camembert and serve with the salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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