The lovely fresh flavours of the citrus in this dish contrast and complement the rich creamy flavour of the camembert. Simple and delicious!
Ingredients
1 Fairview Roydon Camembert
1 punnet asparagus spears, blanched
1 large orange
1 large ruby grapefruit
1/2 pillow pack salad leaves
50 g sunflower seeds, toasted
30 ml olive oil
10 ml balsamic vinegar
5 ml clear honey
3 ml salt
2ml crushed black pepper
Method
1) Peel and segment the orange and grapefruit.
2) Toss the leaves, citrus segments, asparagus, balsamic vinegar, honey, oil and seasoning together.
4) Place the Roydon on a serving platter and arrange the salad attractively on top.
5) Sprinkle with sunflower seeds.
Serve as a light starter, with a bottle of La Capra Chardonnay or Fairview Viognier.
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