Camembert with braised endive salad

Ingredients for 4 servings:

• 2 heads of lettuce (endive)
• 1 onion(s)
• 1 bunch of chives
• 1 bell pepper(s), red
• 4 small Camembert(s), breaded
• 4 tbsp olive oil
• 1 tbsp pumpkin seeds
• ⅛ liter vegetable broth
• 1 tsp honey
• 3 tbsp vinegar (sherry vinegar)
• 150 g smoked bacon
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the endive, wash thoroughly, and cut into strips about 2 cm wide. Peel and finely chop the onion. Wash the chives and finely chop them. Wash, trim, and very finely dice the bell pepper. Heat 1 tablespoon of olive oil in a large pan. Fry the pumpkin seeds until they crack gently, then remove them. Add the bacon to the pan, fry, and remove. Add the remaining olive oil to the pan and fry the onion over low heat until light brown. Add the vegetable stock, honey, vinegar, salt, and pepper, and bring everything to a boil. Add the endive strips. Toss briefly in the pan to prevent the lettuce strips from becoming soft and unsightly. Mix the vegetables with the diced bell pepper, pumpkin seeds, bacon, and half of the chives. Meanwhile, fry the Camembert either in a pan or in the oven until golden brown. Arrange the Camembert and braised endive salad on a plate and sprinkle with the remaining chives.