Salad with brie cheese

So, let's prepare the ingredients:

- brie cheese is cut into small pieces (wedges) together with the crust, in total we need 24 pieces - 6 per serving;

- pre-wash and dry the asparagus, cut off a third from the bottom, cut the rest into pieces several centimeters long;

- green string beans, washed and dried, also cut into pieces;

- we clean the bulbs and leave them whole;

- lettuce leaves are washed, dried with paper towels. It is better to choose small leaves, large ones can be torn into several parts;

- young green pea pods are washed and left whole;

- we clean the edamam, transfer the grains to separate bowls - we will need only them;

- finely chop fresh thyme.

Now we go directly to the cooking process:

- pour water into a large saucepan, pour salt, mix and bring the liquid to a boil;

- when the water boils, put the bulbs in it, boil for a minute, then add chopped asparagus and green string beans, young green pea pods and soybeans to the pan;

-cook everything together for two minutes, after which we throw the greens into a colander, pour boiled cold water so that the greens cool down faster. Let the water drain, then spread the greens on a paper towel to absorb excess moisture;

- in a large container, mix all the ingredients well, then put them on four serving plates;

- prepared lettuce leaves are also divided into four portions, randomly laid out on top of the rest of the ingredients;

- preheat the grill pan, put pieces of brie cheese in it, hold it on each side for half a minute - until the cheese melts, then let it cool;

- we distribute wedges of cheese on plates, sprinkle on top with ground black pepper, always freshly ground. Pepper can not be sprinkled at this stage, as it will be in the sauce, but lovers of sharper and more chic should do it.

Prepare the sauce by mixing all the ingredients. Let the mixture stand for 5 minutes, pour the salad on top and serve it to the table.

Bon appetit!