Cheese saltimbocca on arugula and pears with walnut dressing

Ingredients for 6 servings:

• 150 g arugula
• 1 pear(s)
• 150g Camembert(s)
• 6 slices of Parma ham
• 12 small sage leaves
• 1 tbsp oil
• 80 g walnuts
• 6 tbsp walnut oil
• 3 tbsp balsamic vinegar, lighter
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fine starter in an autumnal menu

Cut the Camembert into 12 slices, each about 1 cm thick. Top each with a sage leaf and wrap each with half a slice of Parma ham. A Camembert roll works well for this. You can also use goat cheese, if you like. Roughly chop the walnuts and mix them with vinegar, oil, and honey to make a dressing. Wash the arugula. I trim off the stems and cut the leaves in half. This makes the salad easier to eat. Thinly slice the pear. Arrange the arugula loosely on a plate, place two pear slices on top, and drizzle with the dressing. Fry the cheese saltimbocca in oil for about 30 seconds on each side, then place it on the salad.