Castello Cheese: Summer Vegetables with White Cream Sauce
INGREDIENTS
- Servings: 4
- Preparation Time: 15
- Vegetables
- 2 half moons (150 g each) or round (300g) Castello® Creamy White, cut into bite-sized pieces
- 100 g green onions (scallions), chopped
- 250 g fresh 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 pepper and 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 pepper to taste
DIRECTIONS
- 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: Mix all ingredients together. Set aside until ready to use.
- Combine
- In a large bowl, combine green vegetables and Cos lettuce; drizzle with vinaigrette and toss. Preheat oven to broil.
- Divide cheese wedges 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.
- Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.