Nectarine and Camembert Salad
Rinse the lettuce, drain well and tear into small pieces. Rinse the nectarines, cut in half, remove pits and cut into wedges. Arrange the nectarines over the lettuce on plates. Peel the onion, chop finely and mix with the apple cider vinegar, lemon juice, honey and 4 tbsp of olive oil. Season with salt.
Dice the Camembert and whisk together with the egg. Mix the breadcrumbs with the parsley and toss the Camambert in the mixture, then brown for 2-3 minutes in a nonstick pan with a little oil. Drain on paper towels. Dress the salad and serve with the breaded Camembert bits.