Summer Vegetables with Double Cream Brie | Castello®️

Ingredients

• 300 g Castello® Double cream brie, cut into bite-sized pieces
• 100 g green onions (scallions), chopped
• 250 g fresh green asparagus, cut into bite-sized pieces
• 250 g fresh green beans, trimmed
• 150 g fresh snap peas
• 155 g edamame or broad beans
• 1 romaine lettuce, torn into bite-sized pieces
• freshly ground black pepper
• salt to taste
• 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