Camembert Cubes in Peanut Crust on Winter Salad

(about 25 min):

Mix well peanuts with breadcrumbs. Beat and mix the eggs, stir through cranberries and crem fraiche. Stir grape juice with cooled pressed olive oil and white balsamic vinegar, season with salt and pepper. Clean the lettuce well, drain and arrange as a bouquet in a deep plate.

Cut camenbert into coarse cubes, season with curry. Flour, pull through egg and turn to other side in peanut breadcrumbs. Finish cubes in hot olive oil over high heat until golden. Drizzle leaf lettuce with marinade, spread camenbert evenly over the top and drizzle cranberry cream over the top.

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