WARM KIPFLER POTATO, ASPARAGUS AND FENNEL SALAD WITH TRUFFLED BRIE
This mouthwatering recipe from Matt Golinski is so good you will want to plan a dinner party just so you can try it out!
You will need:
500gm Kipfler potatoes
2 bunches asparagus, peeled and sliced
150gm Woombye Cheese Truffled Brie
1 fennel bulb, shaved finely
1 small red onion, finely sliced handful of fresh herbs (parsley, tarragon, fennel tops)
40ml white wine vinegar
60ml extra virgin olive oil
2 tsp whole seed mustard
salt and pepper
Wash the potatoes and boil them in salted water until tender when pricked with a knife. Drain and cool slightly. While hot, gently peel off the skins and cut into 1cm thick rounds. Blanch the asparagus in salted boiling water for 2 minutes, then refresh in iced water.
Whisk together the mustard, vinegar and olive oil and season with salt and pepper. Mix together the dressing, herbs, onion and fennel.
Reheat the potatoes and asparagus and add to the salad with thin slices of the truffled Brie. Toss gently and divide between four plates.