Blue Cheese with Grilled Vegetables, Peanuts & Pickled Onions

Name: Blue Cheese with Grilled Vegetables, Peanuts & Pickled Onions
Yield: 4 servings
Ingredients: 5¼ oz Castello® Double crème blue; ½ cups vinegar; ½ cups sugar; ¼ cups water; 8 small peeled red onions cut in half or 1 red onion cut into thin wedges; 8 mini fennel bulbs or 14 oz regular fennel sliced; 3½ oz green asparagus; 3½ oz peeled white asparagus; olive oil for frying pan; salt; ground black pepper; 4 slices of toasted bread; 3 tbsp roasted salted peanuts; fennel tops

Spruce up lunchtime with a side of playful contrasts – our recipe for blue cheese with grilled vegetables, peanuts and pickled onions features full-bodied flavors by way of simple ingredients and straightforward preparation.

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Blue Cheese with Grilled Vegetables, Peanuts & Pickled Onions

Ingredients

5¼ oz Castello® Double crème blue

Pickled red onions:

½ cups vinegar

½ cups sugar

¼ cups water

8 small peeled red onions cut in half or 1 red onion cut into thin wedges

Grilled vegetables:

8 mini fennel bulbs or 14 oz regular fennel sliced

3½ oz green asparagus

3½ oz peeled white asparagus

olive oil for frying pan

salt

ground black pepper

4 slices of toasted bread

3 tbsp roasted salted peanuts

Garnish:

fennel tops

Preparation

Boil the vinegar, sugar and water together in a saucepan. Add the onion and let the mixture cool in the refrigerator.

Warm up a grill pan. Remove the woody ends of the asparagus. Sprinkle the vegetables with olive oil. Grill them for 2-3 minutes on each side, then sprinkle with salt and pepper. Keep them warm.

Cut slices of Double Crème Blue cheese and place on the toast. Add the grilled vegetables and the pickled red onions. Garnish with fennel tops. Sprinkle with peanuts and serve.