Summer Vegetables with Creamy White

Name: Summer Vegetables with Creamy White
Total time: 15 min
Ingredients: 10½ oz Castello® Double crème white, cut into bite-sized pieces; 3½ ounces green onions (scallions), chopped; 8¾ ounces fresh green asparagus, cut into bite-sized pieces; 8¾ ounces fresh green beans, trimmed; 5¼ ounces fresh snap peas; 5½ ounces edamame or broad beans; 1 romaine lettuce, torn into bite-sized pieces; freshly ground black pepper; salt to taste; ¼ cup olive oil; 1 tsp honey; 1 tbsp red balsamic vinegar; 1 tbsp dijon mustard; 1 tbsp fresh thyme, finely chopped; cup salt; freshly ground black pepper to taste

Cook 15 min 4 servings

A parade of summer flavors - our recipe for Summer Vegetables with creamy white cheese is a simple dish with complex flavors. 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.

Where to buy Copy link

ingredients

Vegetables

10½ oz Castello® Double crème white, cut into bite-sized pieces
3½ ounces green onions (scallions), chopped
8¾ ounces fresh green asparagus, cut into bite-sized pieces
8¾ ounces fresh green beans, trimmed
5¼ ounces fresh snap peas
5½ ounces edamame or broad beans
1 romaine lettuce, torn into bite-sized pieces
freshly ground black pepper
salt to taste

Dijon vinaigrette

¼ cup olive oil
1 tsp honey
1 tbsp red balsamic vinegar
1 tbsp dijon mustard
1 tbsp fresh thyme, finely chopped
cup salt
freshly ground black pepper to taste

preparation

Preparation

Vegetables

1. In a large saucepan of boiling salted water, add the green onions and boil for 1 minute. Add the asparagus, snap peas and edamame. Boil for an additional 2 minutes.

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

Dijon vinaigrette

3. For the Dijon vinaigrette: Combine all ingredients. Set aside until ready to use.

Combine

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

5. Preheat the oven to broil.

6. Divide the cheese wedges equally among four ovenproof salad plates. Place the plates on a baking sheet and broil for 1 minute or until the cheese sets and begins to caramelize.

7. Top each plate with dressed salad. Add extra ground black pepper to taste.