I love the soft and velvety texture of the mache lettuce against the crunch of the French beans, and the sweetness of the figs. This fresh and flavourful salad is an easy addition to any warm weather meal.

Yield 2 Servings

Mis en Place

French Beans

Mache Lettuce

Fresh Mint

3-4 Ripe Figs Quartered

Crumbled Sheep Cheese

*Here I am using Pyrenees Brebis

Optional: Chopped Toasted Hazelnuts

Lemon Vinaigrette

½ Shallot Finely Diced

1 Garlic Clove Finely Chopped

Lemon Peel Finely Chopped or Zested

1 Tbsp Dijon Mustard

1 Tbsp Balsamic Vinegar

2 Tbsp Lemon Juice

½ Cup Olive Oil

Drizzle of Honey

Kosher Salt

Black Pepper

Method

Step 1

Clean French Beans, and blanch in salted boiling water for 3-5 minutes.

Drain and run under cold water or place in an ice bath.

Step 2

Make Vinaigrette

Combine shallot, garlic and lemon zest with Dijon mustard. Add honey, vinegar and lemon juice.

In a slow and steady stream whisk in oil until emulsified.

Season with salt and pepper.

Step 3

On a serving platter, lay down mache lettuce.

Cut beans in half and lay over top. Garnish plate with fig slices and mint leaves.

Crumble cheese over top and dress with vinaigrette.

Add chopped toasted hazelnuts for a little crunch and nutty note.