Aimer faire plaisir à ceux qu'on aime

Ingredients

• 2 avocados, peeled, pitted and halved
• Juice of 1 lemon
• 4 slices of Camembert From Here, rind removed
• 45 ml (3 tbsp.) olive oil
• 15 ml (1tbsp.) balsamic vinegar
• 5 ml (1 tsp.) honey
• 1 shallot, finely chopped
• 30 ml (2 tbsp.) pine nuts
• 4 Boston lettuce leaves
• 125 ml (1/2 cup) cherry tomatoes, halved
• 30 ml (2 tbsp.) black olives, sliced
• Salt and pepper, to taste

Preparation

Preheat the oven grill.

Drizzle the avocados with lemon juice. With the tip of a knife, score a grid on the surface of the avocado halves.

Fill the insides of the avocado halves with the Camembert From Here and cook them on a very hot grill for about 5 minutes.

Meanwhile, prepare the vinaigrette. Beat the olive oil, balsamic vinegar, and honey in a bowl. Add the shallot. Then, add salt and pepper. Set aside.

In a frying pan, toast the pine nuts while stirring. Set aside.

When serving, place a lettuce leaf on each plate. Lay a grilled avocado half on the lettuce leaf. Top with the cherry tomatoes, black olives, and pine nuts. Drizzle with the vinaigrette, and serve.