Deep-Fried Camembert and Roasted Pear Salad with Pear Vinaigrette




2 X 150 g Dalewood Wineland Camembert oval

150 ml flour

5 ml paprika

500 ml panko crumbs

2 eggs

45 ml milk

Sunflower oil for deep frying

8 pears, quartered

45 ml olive oil

45 ml honey

Salt and pepper for seasoning

100 g baby salad leaves

Pear Vinaigrette:

4 cooled roasted pear quarters

60 ml olive oil

10 ml Dijon mustard

2 crushed garlic cloves

60 ml red wine vinegar or lemon juice

15 ml honey

Salt and black pepper


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 caramelized 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, season and dip each piece of cheese into the egg 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

Serve immediately

(Serves 6)

Courtesy of Christine Capendale