Prepare Camembert according to package instructions in a preheated oven. Defrost the cranberries. Wash, clean and quarter the pear and remove the core. Cut quarters into thin slices. Wash the salad, dab dry and chop coarsely.
Peel and halve the onion and cut into fine strips. Roughly chop the walnuts. Mix salad, walnuts, onions and 4 tablespoons cranberries.
Mix sour cream, honey, mustard and oil. Cut the bread roll open, spread the sour cream on the lower halves, spread the salad-cranberry mixture and pear wedges on top. Place 2 small camembert on each roll and sprinkle with the remaining cranberries.
Place the upper halves of the buns on top. If necessary, pin them firmly with wooden skewers.