Ingredients.

• 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

Method.

To roast the pears:

1. Preheat the oven to 180°C and line a baking tray with baking paper
2. Drizzle the olive oil and honey over the pear quarters and season lightly with salt and pepper
3. Roast the pears in the oven for about 25 minutes or until caramelized and soft.  Cool completely

To crumb the cheese:

1. Cut the Camembert into large bite sized pieces (about 8 - 10 pieces each)
2. Mix the flour with the paprika, salt and pepper and toss the Camembert pieces in the seasoned flour
3. 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
4. Leave in the fridge for 30 minutes
5. 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)