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- For the salad, place the vinegar in a bowl and season. Gradually whisk in the olive oil. Stir in the onion and 2 tbsp cranberry sauce. Stir in the fresh thyme leaves then toss with the lettuce and carrots.
- Meanwhile, prepare the Camembert rounds. In a saucepan or deep fat fryer, heat the vegetable oil to 325°F. Place the flour on a plate. Mix the breadcrumbs and almonds and place on a separate plate. In a deep dish, beat the egg and milk and season. Dredge the cheeses in the flour, then the egg, then the breadcrumbs and almonds. Fry the Camemberts for 4 mins, until crispy. Arrange on plates with the salad. Drizzle over the remaining cranberry sauce and sprinkle with thyme.