Yellow Bean and Fig Salad with Whipped Goat's Cheese
A late summer salad with fresh figs, yellow beans, roasted almonds, mint and creamy whipped goat's cheese
Servings: 6 people
Ingredients
- 500 g yellow beans, washed, stalks trimmed
- 4 large ripe figs, cut into quarters
- 1/2 cup roasted almonds, coarsely chopped
- 1/2 cup marinated goat's cheese (I like Meredith Dairy goat's cheese)
- 2 tbsp cream
- handful mint leaves, removed from stems
- zest of one lemon
Eschallot Vinaigrette
- 1 eschallot, peeled and finely sliced (I like to use a mandolin)
- 1/4 cup olive oil
- 1/4 cup lemon juice
- sea salt and black pepper
Instructions
- For the eschallot vinaigrette, whisk all the ingredients together and set aside.
- For the whipped goat's cheese, soften it with a fork in a medium-sized bowl, add the cream and whip with an electric beater, until smooth and creamy. Refrigerate until ready to serve.
- Blanch the yellow beans in a bowl of boiling water for 2 minutes, then drain and run under cold water.
- Smear the whipped goat's cheese across a flat plate, then arrange the beans and figs on top.
- Spoon half the vinaigrette over the top, but make sure to use all the eschallot. (Save the remainder of the vinagrette for another salad).
- Sprinkle the mint leaves, roasted almonds and lemon zest on top and serve immediately.
Notes
The vinaigrette and the whipped goat's cheese can be made a day ahead. The salad is is best served immediately.