August 2011 - Salade tiède au Camembert

Salade tiède au Camembert

(serves six)

Ingredients:

1 tbsp olive oil
200 gr lardons
250 gr Camembert
100 ml white wine (preferably Chinon of course J)
300 gr salad leaves (spinach, rocket, lambs lettuce etc.)
300 gr cooked potatoes, diced
150 gr tomatoes
bunch of spring onions
salt and pepper

Preparation:

Heat the oil in a frying pan, add the lardons and cook until crispy. Cut the rind of the Camembert. Place the whole piece of Camembert it in a small saucepan with the white wine and heat very gently (do not let it boil), season with salt and pepper. Chop the green parts of the spring onion. Slice the tomatoes. Arrange the salad leaves, tomatoes and potato cubes on plates, sprinkle with spring onion and lardons and drizzle the cheese sauce over the salad. Serve immediately.