30g Dijon mustard
200ml veg oil
4-5 bacon slices cut into nice thin lardons
8 cloves of raw garlic finely chopped
2 finely chopped shallot
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts
2g crushed black pepper
6g salt
Little fresh or dried thyme
250g Cooked green beans (cooked in boiling salted water: 20g salt per litre, cooked until al dente then refresh in cold water)
60g toasted flaked almonds
A small bag of spinach
The dressing
Place a non-stick frying pan onto a medium high heat with the 100ml of veg oil. Cook the bacon until its crispy and golden, then add the finely chopped shallots, garlic thyme, pepper and salt. Cook on a lower heat for 2-3 minutes until just soft, add the vinegar and reduce by half. Then add the remaining oils and hazelnuts, bring to a low simmer and remove from the heat and add the mustard.
Place all of the ingredients into the bowl, dress with the vinaigrette and season lightly before finishing with a sprinkling of extra nuts.
30g Dijon mustard
200ml veg oil
4-5 bacon slices cut into nice thin lardons
8 cloves of raw garlic finely chopped
2 finely chopped shallot
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts
2g crushed black pepper
6g salt
Little fresh or dried thyme
250g Cooked green beans (cooked in boiling salted water: 20g salt per litre, cooked until al dente then refresh in cold water)
60g toasted flaked almonds
A small bag of spinach
The dressing
Place a non-stick frying pan onto a medium high heat with the 100ml of veg oil. Cook the bacon until its crispy and golden, then add the finely chopped shallots, garlic thyme, pepper and salt. Cook on a lower heat for 2-3 minutes until just soft, add the vinegar and reduce by half. Then add the remaining oils and hazelnuts, bring to a low simmer and remove from the heat and add the mustard.
Place all of the ingredients into the bowl, dress with the vinaigrette and season lightly before finishing with a sprinkling of extra nuts.
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