Grilled Vegatables Salad with Le Gruyère AOP

Ingredients

Serves 4

• 1/2 cup Le Gruyère AOP, cut into long sticks
• 1 lbs green asparagus, cut into thirds
• 1 red and 1 yellow pepper each, pitted and cut into strips
• 2 red onions quartered
• 2 chopped garlic cloves
• 1 handful of rocket
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• Salt pepper

Preparation

1. Preheat the oven to 400°F. For the dressing, dissolve the salt in the vinegar, pepper and whisk in the oil. Put aside.
2. In a bowl, asparagus, peppers, onions and garlic and whisk in 3 tablespoons of oil. Salt and pepper. Spread on a baking sheet and roast for approx. 20 minutes. Let cool down.
3. Spread the vegetables and rocket on a serving platter. Drizzle with dressing and decorate Le Gruyère AOP sticks.