Broad Bean, Goat’s Cheese, and Facon Salad

May 17th, 2008
Comments
All Recipes, Easy Veg Recipes, Salad Recipes
Print This Post

Skip the talk. Jump straight to the recipe!

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

This is another dead easy vegetarian recipe which makes a great starter to any meal. I think a nice blue cheese would also work in place of the goat’s cheese.

I have a confession. This is the first time I’ve ever knowingly tried broad beans. It is most certainly the first time I have ever cooked them.

Broad Bean, Facon, and Goat's Cheese Salad

Result? Good, I think. I decided to try something relatively simple, and as my husband ate it I can assume it was a relative success (ignoring the “why is there chocolate sauce on the plate?” comment)! And he claims he doesn’t even like goat’s cheese!

Broad Bean, Goat’s Cheese, and Facon Salad Recipe

Ingredients:
- 60g facon
- 80g cooked broad beans
- Olive oil
- 50g soft goat cheese
- 1 tbsp balsamic vinegar
- 1 tbsp white miso
- Freshly ground black pepper

Boil the broad beans for five or 6 minutes, depending on how soft you would like them.
Chop up the facon (that’s fake bacon for you non-veg folk) and fry in a little oil until browned).
Make the dressing by simply mixing the white miso paste, the balsamic vinegar, and some freshly ground black pepper.
Mix the beans and the fried facon with some extra olive oil and serve topped with a few chunks of goat’s cheese. Drizzle with the dressing or, as I’ve done, drizzle around the perimetre of the plate.