Summary

Ingredients

• 150 g lamb`s lettuce
• 150 g camembert (s)
• 1 m-sized apple, red-skinned
• 200 g mushrooms, brown
• 1 tablespoon butter, or clarified butter
• 1 onion (s)
• 50 ml broth
• 1 teaspoon, heaped mustard, coarse-grained
• 4 tablespoon white wine vinegar
• salt
• pepper
• 4 tablespoon sunflower oil
• 1 teaspoon honey
• some balsamic vinegar, dark

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Instructions

1. Wash, clean and spin dry the lettuce and distribute evenly on plates.
2. Clean the mushrooms if necessary. Cut the mushrooms into slices and fry them in clarified butter in a pan. Season the mushrooms with salt and pepper and then distribute evenly over the salad. Do not discard the roasting set.
3. Finely dice the onion. Wash and core the apple and cut into narrow wedges. Also cut the camembert into thin slices.
4. Turn off the stove and stir in oil, vinegar, honey, pepper and salt into the pan in which the mushrooms were previously fried. Season the dressing to taste and add seasoning if necessary. Add the onion cubes.
5. Spread the apple wedges and the camembert over the salad plates and add the dressing to everything. Finally, drizzle a little very good balsamic vinegar over it.
6. This goes well with roasted, warm farmer`s bread with lard.