Baked Camenbert with Strawberry Salad

through egg mixture, coat in crushed white bread and bake in deep fat until done. Cut half of the strawberries into fine slices, add sugar and a dash of Calvados, mash and spread as a mirror on a flat plate. Cut the remaining strawberries in half and marinate with balsamic vinegar and pepper. Arrange everything on a flat plate and decorate with mint leaves.

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