1 set of Bergeron Classique Fondue
1 set of Bergeron Classique Smoked Fondue
5 tbsp. of olive oil
1 tbsp. of balsamic vinegar
1 tbsp. of maple syrup
1 tbsp. of Dijon mustard
Place cheese fondues on a baking sheet and cook on the BBQ at 232 °C (450 °F) for 15 minutes, turning halfway through cooking. Adjust the cooking time according to the power of your BBQ.
Mix all ingredients for the salad dressing (olive oil, vinegar, maple syrup, and Dijon mustard).
Assemble the salad by placing the arugula, cherry tomatoes, and pine nuts on top. Drizzle with the salad dressing, season with pepper and mix well.
Arrange the plates with the fondues next to the salad.