Camembert With Cranberry And Watercress Salad

• 1 None round Camembert (8 oz), cut into 8 wedges
• 1/2 cup flour, seasoned with salt and pepper
• 2 None eggs, lightly beaten
• 3/4 cup panko breadcrumbs
• None None Oil, for deep-frying
• 8 oz watercress
• 1/2 cup dried cranberries
• None None FOR THE VINAIGRETTE
• 1/4 cup lemon juice
• 2 tbsp extra virgin olive oil
• 2 tsp Dijon mustard

1. Toss Camembert in seasoned flour, shaking off excess. Dip in beaten egg, then toss in panko.
2. Heat oil in a deep saucepan on high heat. Deep-fry cheese in batches for 2-3 mins, until golden. Drain on paper towels.
3. For the vinaigrette, whisk all ingredients in a small bowl. Season to taste.
4. Combine watercress, cranberries and Camembert in a large bowl. Drizzle with vinaigrette before serving.

camembert, flour, eggs, breadcrumbs, oil, watercress, cranberries, vinaigrette, lemon juice, extra virgin olive oil, mustard

Taken from recipes-plus.com/api/v2.0/recipes/30300 (may not work)