Camembert and pear salad

Ingredients for 2 servings:

• 1 tsp maple syrup
• 2 tbsp sherry vinegar
• 1 pinch of salt
• some black pepper, freshly ground
• 3 tbsp walnut oil
• 75 g arugula
• 2 tbsp walnuts, chopped, coarsely chopped
• 1 m.-sized pear(s)
• 100g Camembert(s)
• n. B. Cranberries from the jar for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

With arugula and walnuts

Combine the maple syrup with the sherry vinegar, a pinch of salt, and a few grinds of freshly ground black pepper to make a vinaigrette. Then vigorously whisk in the walnut oil. Trim, wash, and spin dry the arugula. Rinse the pear, pat dry, quarter, core, and cut the quarters into wedges. Slice the Camembert (I use Géramont with yogurt). Arrange the arugula on two plates. Layer the pear slices with the Camembert slices in the center to form a small tower. Drizzle with the vinaigrette. Sprinkle with the chopped walnuts and a little freshly ground black pepper. Garnish with cranberries, if desired.