Aimer faire plaisir à ceux qu'on aime

Ingredients

• 2 avocados, peeled, pitted and halved
• Juice of 1 lemon
• 4 slices of Le Double JOIE, 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 Le Double JOIE cheese 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.

Looking for an alternative to this cheese? Visit our Brie frome here or Camembert from here cheeses sections.