Mix orange juice, salt, pepper and sugar. Beat the oil with a whisk until well done
Wash the grapes, cut them in half and possibly remove the seeds. Cut camembert into bite-sized pieces. Mix prepared salad ingredients and marinade. Let the salad steep
Roast the almonds in a pan without fat until golden brown, take them out. Clean, wash and dry the lettuce leaves and pluck them a little
Line 4 plates with salad leaves. Arrange cheese-grape salad on top. Sprinkle with pepper and almonds. Garnish with lemon and lemon balm. Serve with baguette
Drink: dry sherry
Tip: If you like it spicier, you can also use a creamy blue cheese (e.g. Cambozola or Bavaria blu) instead of Camembert