Summer Vegetables with Castello® Chateau Versailles Brie Cheese

Ingredients for 4 servings

1 - 300g wedge Castello® Chateau Versailles Brie Cheese, cut into ½”
1 cup (100 g) green onions (scallions), cut into ½” diagonal pieces
½ bunch (250 g) fresh asparagus, cut into bite size pieces
½ lb (250 g) fresh green beans, trimmed

1 pkg (150 g) fresh sugar snap peas
1 cup (155 g) edamame or broad beans
1 baby romaine lettuce, torn into bite sized pieces
freshly ground black pepper and salt to taste

Dijon Vinaigrette
4 tbsp  (60 mL) olive oil
½ tbsp (7 mL) honey
1 tbsp (15 mL) red balsamic vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) fresh thyme, finely chopped
¼ tsp 1 mL salt
pinch freshly ground black pepper

Summer Vegetables with Castello® Chateau Versailles Brie Cheese


In a large saucepan of boiling salted water; add green onions and boil for 1 minute. Add asparagus, snap peas and edamame; boil for an additional 2 minutes. Remove from heat, rinse and drain with cold water; rinse again and set aside or refrigerate until ready to use.

Dijon Vinaigrette

Mix vinaigrette ingredients together; set aside until ready to use.
In a large bowl combine green vegetables and romaine lettuce; drizzle with vinaigrette and toss.
Preheat oven to broil.

Divide Chateau Versailles Brie Cheese wedges equally among four oven-safe salad plates. Place plates onto a baking sheet and broil 1 minute or until the Cheese sets and begins to caramelize. Top each plate with dressed salad, add extra ground black pepper to spice it up and serve.

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