I love the soft and velvety texture of the mache lettuce against the crunch of the French beans, and the sweetness of the figs. This fresh and flavourful salad is an easy addition to any warm weather meal.
Yield 2 Servings
Mis en Place
3-4 Ripe Figs Quartered
Crumbled Sheep Cheese
*Here I am using Pyrenees Brebis
Optional: Chopped Toasted Hazelnuts
½ Shallot Finely Diced
1 Garlic Clove Finely Chopped
Lemon Peel Finely Chopped or Zested
1 Tbsp Dijon Mustard
1 Tbsp Balsamic Vinegar
2 Tbsp Lemon Juice
½ Cup Olive Oil
Drizzle of Honey
Clean French Beans, and blanch in salted boiling water for 3-5 minutes.
Drain and run under cold water or place in an ice bath.
Combine shallot, garlic and lemon zest with Dijon mustard. Add honey, vinegar and lemon juice.
In a slow and steady stream whisk in oil until emulsified.
Season with salt and pepper.
On a serving platter, lay down mache lettuce.
Cut beans in half and lay over top. Garnish plate with fig slices and mint leaves.
Crumble cheese over top and dress with vinaigrette.
Add chopped toasted hazelnuts for a little crunch and nutty note.