Summer Vegetables with Double Cream Brie
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.
Ingredients
Vegetables
Dijon vinaigrette
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.