Summer Salad with ALPENHAIN Baked Camembert

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Summer Salad with ALPENHAIN Baked Camembert

  • approx. 30 minutes
  • Level easy


  1. Remove the melon pulp from the skin and dice coarsely. Wash the cucumber and cut into long, thin strips with a peeler. Clean, wash and dry the spinach. Clean the lettuce, wash and shake dry. Roast the pine nuts in a pan without fat until golden brown. Wash and drain the sprouts.

  2. Wash raspberries and blackberries, dab dry and sort. Cut the blackberries in half. Cut ALPENHAIN Baked Camembert into quarters, leaving the Camembert corners round (add lingonberries, if using). Bake Camembert in a preheated oven according to the instructions on the packet. Meanwhile mix vinegar, honey, salt and pepper, then mix oil. Roughly pick the raspberries apart and stir into the vinaigrette.

  3. Remove the Camembert from the oven. Arrange spinach, lettuce, cucumber strips, melon cubes and blackberries in deep plates. Drizzle with the raspberry vinaigrette. Separate the ham slices and spread over the salad with the Camembert triangles. Sprinkle with sprouts and pine nuts.


Summer Salad with ALPENHAIN Baked Camembert

Ingredients (for 4 persons)

0.25 watermelon
1 cucumber
200 gbaby spinach
0.5 frisee lettuce
50 gpine nuts
100 gradish sprouts
125 graspberries
125 gblackberries
4 piecesALPENHAIN Baked Camembert
4 tbsp.raspberry vinegar
1 tbsp.liquid honey
1 tbsp.salt
6 tbsp.olive oil
4 slicesparma ham