Summer Vegetables with Double Cream Brie

Total 15 min

A parade of summer flavours - our recipe for Summer Vegetables with Double Cream Brie cheese is a simple dish with complex flavours. Fresh summer greens, like sugar snaps and asparagus, add unique tastes and textures, while the vinaigrette will make your other greens come to life - and balance out the heavy and creamy cheese.

Summer Vegetables with Double Cream Brie

Ingredients

Vegetables

100 g green onions (scallions), chopped
250 g fresh green asparagus, cut into bite-sized pieces
250 g fresh green beans, trimmed
150 g fresh snap peas
155 g edamame or broad beans
1 romaine lettuce, torn into bite-sized pieces
freshly ground black pepper
salt to taste

Dijon vinaigrette

60 ml olive oil
7 ml honey
15 ml red balsamic vinegar
15 ml dijon mustard
5 ml fresh thyme, finely chopped
1 ml salt
freshly ground black pepper to taste

Preparation

Vegetables

For the vegetables: 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, then rinse again and set aside or refrigerate until ready to use.

Dijon vinaigrette

For the Dijon vinaigrette: Mix all ingredients together, and set aside until ready to use.

Combine

In a large bowl, combine green vegetables and Cos lettuce; drizzle with the vinaigrette and toss.

Preheat oven to broil.

Divide Double Cream Brie pieces 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 taste.

Tips & Tricks

A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.

Ideas and Inspiration