Baked Brie on Salad

Prepare lettuce (ready to cook, e.g. peel, remove woody parts and dirt), rinse and pluck into bite-sized pieces or cut into strips. Remove peel from carrot and grate on a rösti grater. Rinse cucumber and cut into fine slices. Roast tree nuts in a dry frying pan without adding fat. Chop coarsely. Cut chives into rolls.

Arrange cucumber slices in a semicircle around the edge of large plates. Arrange the leaf lettuce next to it. Sprinkle with the carrot and tree nut seeds.

For the dressing, whisk together all ingredients.

Stir through egg, oil, salt and pepper in a soup plate. Have flour and bread crumbs ready in two other plates. Divide the Brie. Roll in the flour at the beginning, then pull through the egg, then turn in the breadcrumbs to the other side, pull through the egg again and roll in the breadcrumbs again. Heat enough oil in a frying pan. Meanwhile, toast the bread crumbs over medium heat for a total of four to five minutes until crispy.

In the meantime, pour the sauce over the salad. Arrange the sweetbreads on top and sprinkle everything together with the chives. Serve immediately.

Our tip: Always use fresh chives if possible!

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