| 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.
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