Creamy Blue Cheese with Grilled Vegetables, Peanuts and Pickled Onions | Castello®

Ingredients

• 150 g Castello® Creamy Blue
• 1 dl vinegar
• 1 dl sugar
• ½ dl water
• 8 small peeled red onions cut in half or 1 red onion cut into thin wedges
• 8 pcs. mini fennel or 400 g regular fennel sliced
• 100 g green asparagus
• 100 g peeled white asparagus
• olive oil for frying pan
• salt
• ground black pepper
• 4 slices of toasted bread
• 3 tbsp roasted salted peanuts
• fennel tops