John Myers
Roasted Camembert Wedges on Spinach Salad
The perfect roasted camembert wedges on spinach salad recipe with a picture and simple step-by-step instructions.
- 4 Pc. Camemberteck
- 1 Pc. Egg
- 50 g Breadcrumbs
- 1 tbsp Oil
- Salt and pepper
- 250 g Fresh spinach leaves
- 1 Pc. Onion red
- 100 ml Cream
- 2 tbsp White balsamic vinegar
- Salt and pepper
- For the camembertake: whisk the egg in a deep plate, season with salt and pepper. Place the breadcrumbs in a flat plate, turn the camembertwarts with all sides in the egg, and then turn them in the breadcrumbs. Heat the oil in a pan and fry the camembert casseroles until golden brown on each side. Drain on kitchen paper and keep warm. For the spinach salad: Remove any stalks, wash the spinach in cold water and drain. Peel the onion and cut into strips. Mix the cream with the vinegar and season with salt and pepper. Arrange the spinach leaves on a plate, spread the onions on top and spread some cream sauce over them. Serve with the camembertake.
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