Oven-baked Camembert with honey-onion-apple on radish-lamb's salad

Ingredients for 2 servings:

• 2 packs of Camembert(s) in chipboard boxes
• 5 sprigs of thyme
• 100 g lamb’s lettuce
• 1 bunch of radishes
• 2 onions, red
• 1 apple (e.g. Elstar)
• 3 tbsp honey
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar, light
• 1 tbsp lime juice
• 1 tsp chili flakes
• some pepper, green
• some lemon salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Unwrap the Camemberts from the paper and place them back in the boxes. Wash the thyme, spin dry, pick off the leaves, and roughly chop them. Peel the onions, halve them, and cut them into thin strips. Wash the apple, quarter them, remove the core, and finely chop the flesh. Wash the lamb’s lettuce, spin dry, and tear into bite-sized pieces. Wash, trim, and thinly slice the radishes. Preheat the oven to 200°C (fan). Place the boxes with the Camembert on a baking tray and bake in the hot oven for about 10 to 12 minutes. Mix the lamb’s lettuce, half of the onions, and radishes in a bowl. Mix together 1 tablespoon of olive oil, balsamic vinegar, lime juice, chili flakes, and honey to make a dressing. Season to taste with lemon, salt, and green pepper. Add to the salad in the bowl and mix well. Let it stand for a while. Heat 2 tablespoons of olive oil in a small pan and briefly fry the remaining onions and apple pieces. Add 2 tablespoons of honey and thyme, bring to a boil, and season with lemon salt and green pepper. Arrange the salad on plates, arrange the cheese in the center, spread the onion and apple mixture over the Camembert, and serve immediately.