Mix eggs, season with salt and pepper. Turn the camembert pieces first in flour, then in egg and finally in breadcrumbs. Pluck the frisée salad into bite-sized pieces, wash and pat dry.
Clean and wash the romaine lettuce, dab dry and cut into generous pieces. Season vinegar with salt, pepper and 1 pinch of sugar. Gradually add 4 tablespoons of oil. Stir in 1 tablespoon of cranberries.
Wash the cucumber, dab dry and cut into thin slices. Peel and quarter onions. Roast pine nuts in a pan without fat, remove. Heat 2 tablespoons of oil in a frying pan and fry the camembert pieces in it until golden brown.
Arrange salad, cucumber slices, camembert and onions on plates. Drizzle the vinaigrette over it and garnish with pine nuts and 1 tablespoon cranberries.