Fried Camembert With Salad

• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 None red onion, peeled and diced
• 4 tbsp cranberry sauce
• 6 sprigs fresh thyme, leaves stripped from stems, reserve a little for garnish
• 1 head romaine lettuce, cut into strips
• 2/3 lb iceberg lettuce, cut into strips
• 1/2 lb carrots, peeled then cut into thin slices with a peeler
• 4 cups vegetable oil, for deep frying
• 8 x 3 oz mini Camembert rounds
• 2 tbsp all-purpose flour
• 4 tbsp breadcrumbs
• 1/2 cup sliced almonds
• 1 None egg
• 2 tbsp 2% or whole milk

1. For the salad, place the vinegar in a bowl and season. Gradually whisk in the olive oil. Stir in the onion and 2 tbsp cranberry sauce. Stir in the fresh thyme leaves then toss with the lettuce and carrots.
2. Meanwhile, prepare the Camembert rounds. In a saucepan or deep fat fryer, heat the vegetable oil to 325u0b0F. Place the flour on a plate. Mix the breadcrumbs and almonds and place on a separate plate. In a deep dish, beat the egg and milk and season. Dredge the cheeses in the flour, then the egg, then the breadcrumbs and almonds. Fry the Camemberts for 4 mins, until crispy. Arrange on plates with the salad. Drizzle over the remaining cranberry sauce and sprinkle with thyme.

balsamic vinegar, olive oil, red onion, cranberry sauce, thyme, romaine lettuce, iceberg lettuce, carrots, vegetable oil, camembert rounds, flour, breadcrumbs, almonds, egg, milk

Taken from recipes-plus.com/api/v2.0/recipes/16147 (may not work)