Aimer faire plaisir à ceux qu'on aime

Ingredients

• 1 red pepper, seeded and quartered
• 1 yellow pepper, seeded and quartered
• 1 zucchini, finely sliced
• 1 small eggplant, finely sliced
• 1 red or Vidalia onion, finely sliced
• 30 ml (2 tbsp.) olive oil
• 8 slices of L’Ange Gardien
• 125 ml (1/2 cup) baby spinach
• Salt and pepper, to taste

Preparation

Prepare a medium-intensity charcoal fire or set gas BBQ at medium.

Brush the vegetables with olive oil. Season with salt and pepper. Grill on both sides.

Use a round pastry cutter to build layers of vegetables, alternating with the slices of L’Ange Gardien, and put the cakes on four plates. Drizzle with vinaigrette and top with a few spinach leaves.

Le Fleuron Vinaigrette

Ingredients

• 60 ml (1/4 cup) 15% cooking cream
• 30 ml (2 tbsp.) Le Fleuron, crumbled
• 60 ml (1/4 cup) olive oil
• 15 ml (1 tbsp.) Xeres vinegar
• 15 ml (1 tbsp.) Dijon mustard
• 5 ml (1 tsp.) fresh thyme, finely chopped
• Salt and pepper

Preparation

Heat the cream in a small saucepan. Add Le Fleuron and stir to melt it completely. Strain if desired. While whipping, add the oil, Xeres vinegar, Dijon mustard and thyme. Season with salt and pepper.