Camembert With Cranberry And Watercress Salad - cooking recipe

Ingredients

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

Preparation

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