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.
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
- 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.
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