Preparation (about 25 min):
Dry toast the slices of toast in a frying pan and spread with the mustard. Then place the camenbert on top.
Mix all the ingredients for the crust well, season lightly with salt and spread everything together evenly on the camemberts. Bake in a heated oven at 175 °C top heat for about six to eight minutes.
Stir the ingredients for the marinade well together and season to taste.
Remove arugula generously from the stems, as well as from the chard.
Cut both lettuces into strips and spread evenly on a plate.
Drizzle the marinade over the top, add the camenbert and serve on the spot.
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