CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Crumbed Camembert & Roasted Pear Salad With Pear Vinaigrette

  • Overview
  • Ingredients
    18 items
  • Directions

A delightful salad featuring crispy deep-fried Camembert cheese, caramelised roasted pears, and a flavourful pear vinaigrette.

(Serves 6 as a starter)

  • 2 x 150g Dalewood Wineland Camembert (oval)
  • 150ml flour
  • 5ml paprika
  • 500ml Panko breadcrumbs
  • 2 eggs
  • 45ml milk
  • Sunflower oil (for frying)
  • 8 pears
  • 45ml olive oil
  • 45ml honey
  • Salt and black pepper (for seasoning)
  • 100g salad leaves

Pear Vinaigrette

  • 4 cooled roasted pear quarters
  • 60ml olive oil
  • 10ml Dijon mustard
  • 2 garlic cloves
  • 60ml red wine vinegar
  • 15ml honey
  • Salt and black pepper (for seasoning)

TO ROAST THE PEARS

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Drizzle the olive oil and honey over the pear quarters and season lightly with salt and pepper.
  • Roast the pears in the oven for about 25 minutes or until caramelised and soft. Cool completely.

TO CRUMB THE CHEESE

  • Cut the Camembert into large bite-sized pieces (about 8 – 10 pieces each).
  • Mix the flour with the paprika, salt and pepper and toss the Camembert pieces in the seasoned flour.
  • In another bowl, beat together the eggs and the milk and season. Dip each piece of cheese into the egg mixture and then into the panko crumbs. Repeat the process to double-crumb the cheese.
  • Leave in the fridge for 30 minutes.
  • Deep-fry in the oil and drain on paper towel just before serving.

TO MAKE THE VINAIGRETTE

  • Blend together all the ingredients.

TO ASSEMBLE THE SALAD

  • Place the roasted pear quarters on 6 serving plates with the baby salad leaves, add the warm deep-fried Camembert pieces and drizzle lightly with the pear vinaigrette.