salade croustillante

Ingredients

Directions

1. 1

   1 Remove the red shell from the Babybels, cut them in half in the thickness. Reduce the Swedish breadcrumbs to breadcrumbs, put them on a plate. Beat the eggs in a bowl

2. 2

   2 Pass the Babybel halves through the beaten eggs and then through the breadcrumbs. Heat an oiled frying pan, add the Babybels and cook them for 1 to 2 minutes on each side over low heat. Season with salt and pepper.

3. 3

   3 In a bowl, mix the mustard with 6 spoonfuls of oil and the vinegar. Season with salt and pepper. Wash, dry and cut the cherry tomatoes in half.

4. 4

   4 Divide the salad and tomatoes between plates, pour dressing over them. Add the crispy Babybels and serve immediately.