Blue spring salad
1/2 baguette, sliced
2 tbsp (30 mL) butter, melted
2 cloves garlic, chopped
2 tbsp (30 mL) fresh parsley, chopped
2 bunches of asparagus, trimmed
2 tbsp (30 mL) honey
2 tbsp (30 mL) Dijon mustard
1/4 cup (60 mL) 15% cream or 18% cream
Freshly ground pepper
2 cups (500 mL) radishes, thinly sliced
2/3 cup (160 mL) Canadian Blue, crumbled
Yields: 4 to 6 servings
See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/blue-spring-salad?source=calendar Blue spring salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
- Course Salads
- Prep. Time 20 mins
- Cooking Time 10 mins
- Yields 4 to 6 servings
- Course Salads
- Prep. Time 20 mins
- Cooking Time 10 mins
- Yields 4 to 6 servings
Blue cheeses are perfectly paired with late harvest or ice wine.
Ingredients
Preparation
Preheat oven to 425oF (220oC).
Lay baguette slices on a baking sheet covered with parchment paper.
Mix butter with garlic and parsley and brush onto baguette slices.
Cook in oven for about 5 minutes or until bread is golden and crispy.
Cook asparagus 2 minutes in a saucepan filled with salted boiling water. Rinse under cold water to stop cooking and drain.
In a bowl, mix honey, mustard and cream. Pepper generously and add radishes.
Place a few baguette slices on a plate, cover with asparagus, add radish mixture and top with Blue. Serve at once, before croutons get soggy.
Blue cheeses are perfectly paired with late harvest or ice wine.
Blue cheeses are perfectly paired with late harvest or ice wine.
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