Place rocket, dandelion and lettuce in a serving bowl, tearing any large leaves into small pieces.
Cut Camembert into quarters. In a shallow bowl, beat egg with salt and pepper. Place breadcrumbs on a plate.
To make vinaigrette: whisk oil, raspberry vinegar, cranberries and shallots until combined; add salt and pepper to taste. Drizzle over salad.
Heat 2 tablespoons oil in a nonstick pan. Coat cheese in egg, then in breadcrumbs. Fry cheese over high heat, turning once, until golden brown. Drain on paper towels. Add cheese and cranberries to salad.
To cook frozen cranberries, cover with water; add a little sugar. Bring to a boil. Simmer just until they pop or they'll turn mushy. Add a little butter to stop pan from boiling over.