Camembert, Prosciutto and Green Bean Salad with Pesto Dressing
A fresh salad of rocket, beans and prosciutto with camembert.
|Preparation Time:||10 minutes|
|Cooking time:||5 minutes|
- 200g camembert
- 200g green beans, trimmed
- 1/2 cup water
- 80g baby rocket
- 150g prosciutto
- 2 tablespoons pesto
- 1/3 cup extra virgin olive oil
- freshly ground black pepper, to taste
Remove camembert from refrigerator 1 hour before serving. SImmer beans and water in a frypan for 5 minutes until just tender. Drain and refresh under cold water. Cut camembert into thin slices. Arrange rocket, beans, prosciutto and camembert onto a platter. Combine pesto and olive oil together to make a dressing and drizzle over salad. Season with pepper and serve.
•Substitute bocconcini or cubes of betta for the camembert.
•Steamed asparagus spears can be substituted for green beans.
•Salad can be plated (undressed) and refrigerated up to 2 hours beforehand. Allow to come to room temperature at least 30 minutes before use and dress before serving.