Ingredients:
Two-color endive
1 uncooked beet, peeled
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A small wheel of Camembert cheese
Mixed green leaves (arugula, spinach, baby greens)
Tarellini cookies, from the Panini series, in the flavor you like best (classic, garlic and onion, with added sea salt).
For the sauce:
1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon mustard
1 teaspoon honey
Orange zest
A pinch of salt
A pinch of pepper
• Mix the ingredients for the sauce well in a jar.
How to prepare:
Take a wide plate and place the mixed greens on it. And the endive boats too.
Peel the beet, cut it in half and slice with a sharp knife and place on a plate between the endive boats. Then preheat the oven to 180 degrees, place the camembert wheel on baking paper and heat for about 3 minutes in the oven until soft and juicy.
Place the cheese in the center of the salad and sprinkle the terrines in the amount you like for dipping in the soft cheese, pour the citrus vinaigrette sauce over it, and enjoy.
