Mesclun Salad
with Camembert Cheese
and Truffle Oil
recipe
and photograph by www.finedinings.com
Serves 6 to 8
1/4-cup fine breadcrumbs
1/4-cup toasted sesame seeds
1 Camembert cheese wheel with rind
1 egg white, slightly beaten
2 tablespoons oil for frying
1 tablespoon White truffle oil
1/4 teaspoon Fleur de sel French salt
Freshly cracked black pepper to taste
1 - 6 oz. package Mesclun green salad
Combine breadcrumbs and sesame seeds in a small bowl. Cut the cheese into
1-inch wedges; dip into beaten egg white, coat with the breadcrumb mixture.
In a small skillet over high heat quickly saute both
sides of cheese wedges in oil, rind sides down, until golden brown. Remove from heat, cool
and refrigerate. This can be done ahead.
Place mesclun greens in a medium sized bowl
drizzle with truffle oil, add salt and pepper. Serve on individual plates with a cheese wedge.
Wine recommendation: Pinot Gris
See more of my
Salad Recipes
with photographs
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