Different types of goat cheese, or chevre, have different textures, ranging from soft to firm. Semihard varieties are best for salads not so soft that they cannot retain their shape, but still crumbly enough to scatter through the dish.
Ingredients
- 14 oz (400 g) can lima beans, drained and rinsed
- 14 oz (400 g) can flageolet or navy beans, drained and rinsed
- salt and freshly ground black pepper
- 1¾ oz (50 g) pea shoots lemon juice, to taste
- 3½ oz semihard goat cheese, broken up into pieces
- extra-virgin olive oil, to drizzle
- serrano ham, to serve (optional)
For the dressing
- 1 oz (25 g) bunch of chives, finely chopped
- 2 tsp white wine vinegar
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh thyme
- pinch of red pepper flakes
How to Make It
- First, make the dressing: combine the chives, vinegar, olive oil, thyme, and red pepper flakes in a large bowl and stir to combine. Add the lima and flageolet beans, season well with salt and pepper, and toss to coat.
- Stir in the pea shoots, taste, and add a bit of lemon juice. Transfer to a shallow serving dish and top with the goat cheese, a drizzle of olive oil, and a bit of freshly ground black pepper. Serve with a little serrano ham on the side, if you wish.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
Sodium 0.2 mg 0% |
carbohydrates 30 g 23% |
Dietary Fiber 8.5 g 22% |
Sugars 3 g 3% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
