Camembert, arugula and grape salad

Name: Camembert, arugula and grape salad
Ingredients: 100 g arugula; 125 g camembert; 50 g walnut kernels; 10 black grapes; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon honey

Salad - Camembert, arugula and grape salad by Ligia D. - Recipia

Camembert, arugula and grape salad depends on walnuts toasted just until fragrant, without turning dark. The soft cheese and slightly bitter leaves meet the sweet grapes; the lemon and honey dressing stays thin and gathers a little on the platter, while the walnuts add a crunchy bite. I serve it on two plates, with the camembert thinly sliced. Prep: 12 minutes. Cook: 8 minutes. Total time: 20 minutes. Serves: 2. About 450 kcal and 9 g protein per serving.

Ingredients

For the salad

100 g arugula
125 g camembert
50 g walnut kernels
10 black grapes

For the dressing

1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey

Preparation

1. Wash the arugula and dry it well. Wash the grapes and leave them to drain. 2. Heat the oven to 180°C. Put the walnut kernels on a baking tray and toast for 8 minutes, until they smell nutty and are just starting to color. Leave them to cool, then crumble them by hand. 3. Slice the camembert and arrange it over the arugula on a platter. Sprinkle over the walnuts and add the grapes. 4. Mix the olive oil with the lemon juice and honey, then pour the dressing over the salad.

Notes

You can replace the camembert with the same amount of brie, and the walnuts with 50 g pumpkin seeds for a nut-free version; the cheese contains dairy. The salad doesn't hold up well once dressed, because the arugula wilts, so keep the components separate until just before serving. Serve it with a slice of crusty bread, good for mopping up the dressing left on the platter. Choose a camembert that feels soft to the touch but is still firm enough to slice. If it's too soft, leave it in the fridge for a little while before cutting. Washed arugula needs to be dried well, otherwise the oil and lemon juice slide off the leaves. Whole walnuts may need a little more or less time, depending on their size; take them out when they start to color. If the dressing sits before serving, mix it again, because the oil separates from the lemon juice.