Blue Cheese and Flageolet Bean Salad with Honey Dressing

Name: Blue Cheese and Flageolet Bean Salad with Honey Dressing
Yield: 4 servings
Ingredients: Salad; 5 oz (150 g) dried flageolet beans soaked in water overnight; 1 bay leaf; 1 sprig fresh thyme; 1 small onion sliced; Fresh parsley chopped; 1 tbsp (15 mL) nuts chopped; 7 oz (210 g) Canadian Bénédictin cheese or Canadian Ermite cheese crumbled; Salt; Freshly ground black pepper; A few leaves of Treviso or lamb's lettuce; Dressing; 1/4 cup (60 mL) virgin olive oil; 2 tbsp (30 mL) rice vinegar or 1 tbsp (15 mL) wine vinegar; 1 tbsp (15 mL) water; Dijon mustard to taste; Pale honey to taste

This is the Blue Cheese and Flageolet Bean Salad with Honey Dressing recipe.

Prep: 20 min
Cooking: 30 min - 35 min

Yields 4 servings

Ingredients

Salad
5 oz (150 g) dried flageolet beans soaked in water overnight
1 bay leaf
1 sprig fresh thyme
1 small onion sliced
Fresh parsley chopped
1 tbsp (15 mL) nuts chopped
7 oz (210 g) Canadian Bénédictin cheese or Canadian Ermite cheese crumbled
Salt
Freshly ground black pepper
A few leaves of Treviso or lamb's lettuce
Dressing
1/4 cup (60 mL) virgin olive oil
2 tbsp (30 mL) rice vinegar or 1 tbsp (15 mL) wine vinegar
1 tbsp (15 mL) water
Dijon mustard to taste
Pale honey to taste

READY FOR REWARDS?

Preparation

Drain flageolet beans, put them in a saucepan and cover them with cold water. Bring to a boil and cook over medium heat for 10 minutes. Reduce heat, add bay leaf, thyme and onion and simmer for 20 to 25 minutes, or until beans are tender.

Drain beans and remove herbs, leaving onion. Pour into a bowl and let cool to room temperature.

To make dressing, mix oil, vinegar, mustard and honey. Season with salt and a generous quantity of pepper. Pour over beans and sprinkle with parsley and chopped nuts.

Gently mix in crumbled Canadian Bénédictin or Canadian Ermite cheese and serve at room temperature. Accompany with Treviso or lamb's lettuce.