Ingredients
2 cups of fresh raspberries
5 ounce Camembert
1/2 cup crushed hazel-nuts (or roasted walnuts or almonds)
fresh lettuce
2 tablespoons of chopped red onion
Dressing:
5 teaspoons raspberry vinegar (or citrus vinegar)
4 teaspoons hazel-nut oil
a pinch of thickly ground black pepper
Preparation
Cut camembert into chunks, wash the raspberries. Tear the lettuce. Mix the ingredients of dressing. Mix lettuce with dressing and dredge with nuts, Camembert, onion and raspberries.
