Stuffed Bannock with Rainforest Salad | Saputo Foodservice

Ingredients

• 300 g Flour
• 1 tbsp Baking Powder
• 1 tbsp Sugar
• Pinch Salt
• 150 g Butter
• 150 ml Milk
• 250 g Brie Cheese
• 75 g Butternut Squash, diced and cooked
• 75 g Green Beans, blanched and bias sliced
• 50 g Dandelion Greens, roughly chopped
• 50 g Goat Cheese Crumbles 
• 50 ml Red Wine Vinegar
• 75 ml Canola Oil
• 40 g Cranberries, fresh
• 25 ml Honey
• 10 ml Dijon Mustard
• To taste Salt & Pepper