This is a delicious combination of flavors with sauteed beets & artichokes, edamame, toasted pines nuts, melted Camembert cheese and dressed with a lemon & balsamic vinaigrette. If desired, take it up a notch and top it with a fried quail egg!
Preheat oven to 350 degrees. Remove wrapper and cut rind off the top of the Camembert. Place the cheese in box with the cover off. Place box on a baking sheet and bake for approximately 15 minutes, or until soft. Keep a close eye on it so it doesn't run all over the baking sheet,
Pour 2 tbsp of oil into saute pan and saute artichokes until lightly browned on all sides. Add a squeeze of lemon and salt and pepper to taste before removing from the pan and assembling onto a serving dish.
Slice the beets into bite sized pieces. Heat 2 tbsp olive oil in saute pan at medium-high heat. Saute beets with the balsamic vinegar and the Dijon mustard, allowing beets to warm through before spooning onto the platter with the artichokes. Reserve the balsamic & Dijon vinaigrette.
Put the edamame into a bowl along with the juice of remaining lemon, torn basil and 1 tbsp of olive oil. Squash edamame with the back of a fork. Mix in the salad greens. Scatter greens over artichokes and beets.
If using, fry quail eggs, sunny side up in nonstick frying pan coated with nonstick cooking spray.
Remove the melted cheese in the box from the oven and spoon gooey cheese over top of salad. Place 1 fried quail egg on each salad.
Drizzle salad with reserved balsamic/Dijon vinaigrette. Sprinkle with toasted pine nuts and add a few generous grinds of pepper.