• 1 bag of Crispy

2 tbsp olive oil
8 flat mushrooms, stalks removed
300g Camembert cheese, cubed
40g Ocean Spray Craisins ®
seasoning
8 fresh chopped basil leaves
For the dressing
8 tbsp extra virgin olive oil
4 tbsp lemon juice
seasoning

Fry the mushrooms until golden in a pan. Place the mushrooms bottom side down on a baking tray and drizzle over the olive oil. Arrange equal amounts of the Camembert onto each mushroom, adding the Craisins on top. Season and scatter over the basil leaves. Cook in the oven at 180°C/350°F/Gas 4 for 7-8 minutes until the cheese has melted. In a food processor, blend the dressing ingredients until smooth. Distribute the salad between four plates. Place two mushrooms on each salad and drizzle with the dressing. Serve immediately with a glass of pinot noir