John Myers
Goat Camembert Au Gratin on Young Verde Bouquet with Fruity Raspberry Vinaigrette
The perfect goat camembert au gratin on young verde bouquet with fruity raspberry vinaigrette recipe with a picture and simple step-by-step instructions.
- 5 Servings Salad
- 5 Servings Goat camembert
- 100 g Walnut kernels
- 0,5 Pomegranate fresh
- 2 disc Pumpernickel
- 1 tsp Dijon mustard
- 50 ml Raspberry puree
- 30 ml White wine vinegar
- 300 ml Peanut oil
- Dried thyme
- Pepper
- Fleur de sel
- Honey liquid
- For the vinaigrette, pour the raspberry puree into a blender jar and then add white wine vinegar, water, mustard and pepper. Puree everything finely and slowly add the peanut oil.
- Then roast the walnut kernels in a non-oiled pan until they are slightly brown.
- Then put the pumpernickel slices in the toaster until they are crispy and then tear them into small crumbs.
- Now rub the thyme over each Camembert with your fingers and then drizzle with the liquid honey. Put the cheese in the oven and gratin until the desired browning (top heat / grill function).
- Wash the lettuce and add some dressing so that it is completely wetted. Garnish the plates with the roasted walnut kernels and the pumpernickel crumbs and also serve the finished goat cheese on the plate.
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