Fresh Spinach and Pear Salad with Camembert and Croutons

Core and thinly slice the 75 gr Pears.

Cut the 50 gr Camembert into small wedges.

Cut the 30 gr Multigrain bread into small, even cubes.

Drizzle the bread cubes with olive oil and season with salt and black pepper. Toast in a skillet over medium heat for 4 to 5 minutes, until crispy and golden brown.

Whisk the 20 ml Natural orange juice, 1 ³/₄ tsp Dijon Mustard, and olive oil together in a small bowl until smoothly emulsified.

Wash and thoroughly dry the 60 gr Spinach. Divide them between two serving plates, then arrange the pear slices and Camembert pieces on top.

Drizzle the orange-mustard dressing evenly over the salads and top with the toasted croutons. Season with salt and black pepper to taste.