INGREDIENTS
1 package Käserei
Champignon Camembert
200 g mâche (lamb’s lettuce)
2 beets
1 pear
4 tbsp. pine nuts (pignolias)
2 tbsp. sugar
3 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tsp. honey
Salt
Pepper
INSTRUCTIONS
1. Cube the cooked beets. Cut the Camembert into small pieces. Set aside.
2. Toast the pine nuts in a frying pan over medium heat (without adding oil). Stir frequently, as pine nuts burn easily. Once they are brown, remove from the pan and allow to cool.
3. Peel the pears, remove the cores, and cut into thin wedges. Add olive oil to a frying pan, stir in the sugar and allow to caramelize slightly, then add the pear.
4. To make the dressing, dissolve the salt and honey in balsamic vinegar, then add the mustard and finally gently drizzle in the oil.
5. Arrange the mâche, beet, caramelized pear and cheese in a bowl. Sprinkle with pine nuts. Drizzle with dressing, then toss to combine.
Enjoy your meal!