This Warm Kipfler Potato, Asparagus and Fennel Salad with Truffled Brie is a dish I came up with using Woombye Cheese’s Truffled Triple Cream Brie. Adding the potatoes and the asparagus to the salad warm is just enough heat to melt the Brie slightly and make it gooey but still hold its shape.

Serves 4

Ingredients:

500gm Kipfler potatoes

2 bunches asparagus, peeled and sliced

150gm Truffled Brie

1 fennel bulb, shaved finely

1 small red onion, finely sliced

handful of fresh herbs (parsley, tarragon, fennel tops)

40ml white wine vinegar

60ml extra virgin olive oil

2 tsp whole seed mustard

salt and pepper

Method:

Wash the potatoes and boil them in salted water until tender when pricked with a knife. Drain and cool slightly.

While hot, gently peel off the skins and cut into 1cm thick rounds.

Blanch the asparagus in salted boiling water for 2 minutes, then refresh in iced water.

Whisk together the mustard, vinegar and olive oil and season with salt and pepper.

Mix together the dressing, herbs, onion and fennel.

Reheat the potatoes and asparagus and add to the salad with thin slices of the truffled Brie.

Toss gently and divide between four plates.