Salade printanière aux poires, figues et camembert
Spring Salad With Pears, Figs and Camembert
I keep hearing it, "If I didn't have to do without cheese, I would be vegan too". No problem! You don't have to go without cheese. There are now countless providers who can offer you a tasty alternative that is true to the original. One of them is the vegan Camembert from * New Roots. It is one of my vegan cheese favourites and tastes almost identical to the milky original. In a great way, it can even replace the popular goat cheese dish with figs and pears.
Preheat oven at 180 degrees top and bottom heat.
Divide the lamb's lettuce on two plates
Quarter the figs and eighth the pears.
First cut the camembert into slices and then halve the slices again.
Spread the quartered figs on a baking sheet and place a piece of vegan camembert on each. Heat until cheese is melted
Fold the leftover vegan Camembert under the lamb's lettuce.
Chop the walnuts and roast them in a frying pan. Then keep in a small bowl as a topping for later.
In the same frying pan, caramelise the pear wedges with maple syrup and balsamic vinegar.
To serve, spread the pear wedges on the lamb's lettuce and serve with the figs. Spread the roasted walnuts over both salad plates as a topping.
As a dressing, you can try it with balsamic vinegar or simply oil and vinegar. Both variants taste very good with this salad.