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Summer Vegetables with Double Crème White

Summer Vegetables with Double Crème White

A parade of summer flavours - our recipe for Summer Vegetables with Double Crème White 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.

15 Min (minutes) 4 servings
Vegetable Salty

ingredients

Vegetables

  • 300 g Castello® Extra Creamy Brie, cut into bite-sized pieces
  • 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 sugar snap peas
  • 155 g edamame or broad beans
  • 1 cos lettuce head, torn into bite-sized pieces
  • freshly ground black peppers
  • 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 peppers to taste

preparation

1. For the vegetables: In a large saucepan of boiling salted water, add green onions and boil for 1 minute.

2. Add asparagus, snap peas and edamame.

3. Boil for an additional 2 minutes.

4. Remove from heat, rinse and drain with cold water, then rinse again and set aside or refrigerate until ready to use.

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

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

7. Preheat oven to broil.

8. Divide Double Crème White pieces equally among four oven-safe salad plates.

9. Place plates onto a baking sheet and broil 1 minute or until the cheese sets and begins to caramelize.

10. Top each plate with dressed salad.

11. 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.