Mesclun
Green Salad with Camembert Cheese
recipe
and photograph created 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
sautéing
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.
In another small bowl slightly beat the egg white. Cut cheese into
1-inch wedges; dip into beaten egg white, coat with the breadcrumb mixture then sauté
both sides quickly in a small skillet with oil over high heat. Remove from heat, cool
and refrigerate.
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
sautéed Camembert wedge.
Wine
recommendation: Pinot Gris
for more
Gourmet
Salads
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