Goat Camembert with arugula

Ingredients for 2 servings:

• 2 Camembert(s), goat
• 1 tbsp honey
• ½ tbsp thyme
• 1 bunch arugula
• 10 cocktail tomatoes
• pine nuts
• 3 tbsp balsamic vinegar, white
• 1 tbsp sugar, depending on desired sweetness
• 2 tbsp olive oil, mild
• 1 tsp mustard (fig mustard)
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

goes quickly, tastes great

Halve the Camembert horizontally to create four flat, plate-shaped halves. Place skin-side down on a baking sheet lined with parchment paper. Brush the soft surface with honey and sprinkle with thyme. Preheat oven to 200 degrees Celsius. Wash the arugula and tomatoes, chop them slightly, and arrange them on the plate. Toast the pine nuts and scatter them on top. For the dressing, mix the vinegar, sugar, mustard, and crushed garlic clove. Stir in the oil later, then salt and pepper to taste. Add a little honey if it’s not sweet enough. Place the Camemberts in the oven for a few minutes until the surface is slightly domed and bubbly. Spread some of the dressing over the salad, spoon some onto the plate, and place the Camembert on top.