Blue Cheese with Grilled Vegetables, Peanuts & Pickled Onions

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

4 servings

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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ingredients

5¼ ounces Castello® Double crème blue

Pickled red onions:

½ cup vinegar
½ cup sugar
¼ cup 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 ounces regular fennel sliced
3½ ounces green asparagus
3½ ounces 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

Preparation

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

2. 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.

3. 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.