Grape salad with nuts and pears on toasted bread slices with Camembert

Ingredients for 4 servings:

• 2 pears, ripe
• 150 g white seedless grapes
• 150 g blue seedless grapes
• 30 g walnuts
• 60 g mixed leaf salad, e.g. radicchio, arugula, oak leaf
• n. B. Sea salt and pepper, black
• 4 slices of bread
• 150g Camembert(s)
• 3 tbsp honey
• 3 tbsp rapeseed oil
• 1 lemon(s), zest and juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

In a bowl, whisk together honey, rapeseed oil, lemon juice, and lemon zest to make a dressing. Wash and quarter the pears, remove the cores, and cut the pears into thin wedges. Wash and halve the grapes. Add the grapes, walnuts, and pear slices to the dressing in the bowl. Trim and wash the lettuce, pat dry, or spin dry, and add to the bowl. Season with salt and pepper and toss everything together loosely. Toast the bread slices under the hot grill until golden brown on both sides. This also works in a pan. Halve the bread slices, top with the Camembert, and serve with the salad.