| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | English | Coxon’s kit, Coxon3 | 1 | servings |
INGREDIENTS
| 2 | Goats' cheese; 4oz each | |
| 225 | g | Soaked broad beans |
| Onion; finely diced | ||
| 1 | Bay leaf | |
| 4 | Rashers of smoked bacon; rindless | |
| 1 | Clove; crushed | |
| 1 | ts | Thyme leaves; chopped |
| 1 | tb | Extra virgin olive oil |
| Salt and pepper | ||
| 1 | Clove garlic; crushed | |
| 1 | ts | English mustard powder |
| 3 | tb | Balsamic vinegar |
| 2 | tb | Walnut oil |
| 2 | tb | Olive oil |
| Mixed picked leaves | ||
| Parsley; fresh flat leaf | ||
| 1 | Sprigs thyme; for decoration |
INSTRUCTIONS
DRESSING Cook the beans, or if using a tin, wash and dry thoroughly. Heat the oil in a heavy based pan and add the onion, bacon, bay leaf, garlic, thyme and beans. Cook all together covered with a lid. Brush the goats' cheese with a little oil and season well. Place under a pre-heated grill for 3-4 minutes. Make the dressing by mixing the garlic, mustard and a little oil together. Add a little vinegar followed by a drizzle of the oils once more, alternating between vinegar and oil, to produce and emulsification. Season with salt and pepper. Place a bunch of mixed leaves at the base of a cutter and fill with the warmed cooked beans. Drizzle with the dressing, then top with the goats' cheese. Drizzle a little dressing on the plate and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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