Fennel, broad bean & blue cheese salad
This fresh and flavoursome starter uses seasonal ingredients, readily available around June
Ingredients
- 140g shelled broad beans
- 1 large fennel bulb, trimmed and thinly sliced
- 50g rocket leaves
- 200g baby spinach leaves
- 140g Roquefort
- juice 1 lemon
- 4 tbsp olive oil
- ½ tsp Dijon mustard
Method
-
Bring a small pan of water to the boil and cook the broad beans for just 2 mins. Drain and refresh under cold water. Pop the bright green beans out of their skins and place in a large bowl.
-
Add the fennel slices and toss well with the broad beans, rocket leaves and baby spinach.
-
Whisk together the dressing ingredients with ground black pepper, and salt if you want.
-
Toss a little of the dressing into the salad ingredients. Spoon onto four plates and crumble a little of the Roquefort over each. Just before serving, drizzle over a little more dressing.
from 999999999999 http://ift.tt/1QDMUza
