20 minutes
20 minutes
Meal
For the salad
4.2 oz Boursin® Rosemary & Black Garlic (or other Boursin® of your choice)
14 oz fingerling potatoes
2 tablespoons of olive oil
3.5 fresh shelled peas
1 red onion
Parsley leaves
Pepper
For the vinaigrette
1 1⁄2 tablespoon lemon juice
1⁄2 teaspoon honey
1⁄2 cup olive oil
Preheat oven to 350°F.
Wash and halve the potatoes, put them on a baking tray and drizzle with olive oil.
Bake for 30 minutes, then set aside to cool.
Boil the peas in water for 12 to 15 minutes, drain and rinse them under cold water.
Peel and thinly slice the red onion.
Prepare the vinaigrette by mixing the ingredients.
Divide the potatoes, onions and peas between plates then drizzle with vinaigrette. Season with salt & pepper as desired.
Crumble your Boursin® on top. Garnish with fresh parsley.