Crispy Sesame Seed Herb Camembert on Spring Salads

(approx. 45 min) Cut red and white chicory in half lengthwise, cut out stem, open leaves. Rinse all the lettuce well, drain, pick a little bit. Clean tomatoes, cut out house, cut into wedges. Clean radishes and cut into slices. Arrange a nice bouquet on a deep plate with leaf lettuce and chicory. Spread tomatoes and radishes evenly on top. Pluck basil, cut off, mix well with white balsamic vinegar, olive oil and orange juice.

Season with vanilla salt and pepper, stir in the balsamic syrup.

Remove the peel from the orange, cut out the fillets and add to the marinade form. Mix parsley, chives, lemon thyme, sesame seeds with bread crumbs well. Flour camenbert, pull through beaten egg, turn to other side in sesame seed bread crumbs. Toast in hot olive oil on both sides and cut into corners. Spread marinade evenly over lettuce, top with cheese wedges.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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