For the salad: Set the Camembert on a large platter and cut into wedges, maintaining its wheel shape. Arrange the watercress, strawberries, raspberries, blueberries, kiwis and oranges around the Camembert. Grind some pepper over all.
For the dressing: Blend the raspberries, strawberries, orange juice, balsamic reduction, olive oil and port in a food processor until smooth.
Serve the dressing on the side with the salad.
Recipe courtesy of Siba Mtongana