Warm Bean and Goat Cheese Salad with Mint Vinaigrette

The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese. Ingredient tip: You’ll need 3 pounds of favas in the pod to yield 2 cups shelled, blanched, and peeled beans. If you can’t find fresh beans, frozen will do; just be careful not to overcook. And any seasonal mix of beans will work; in the fall, try cranberry beans.

Warm Bean and Goat Cheese Salad with Mint Vinaigrette

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Servings

6 people

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Ingredients

• 2 cups shelled fava beans
• 1 cup ragged whole-wheat breadcrumbs
• 1 tablespoon olive oil plus 1/2 teaspoon
• 2 medium shallots, sliced
• 1/2 cup thinly sliced fresh mint leaves
• 1 (4-ounce) log goat cheese
• MINT VINAIGRETTE makes 1/2 cup
• 1 cup fresh mint leaves
• 1/6 cup rice wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 medium shallot
• 1/4 cup olive oil

Ingredients 2 cups shelled fava beans 1 cup ragged whole-wheat breadcrumbs 1 tablespoon olive oil plus 1/2 teaspoon 2 medium shallots, sliced 1/2 cup thinly sliced fresh mint leaves 1 (4-ounce) log goat cheese MINT VINAIGRETTE makes 1/2 cup 1 cup fresh mint leaves 1/6 cup rice wine vinegar 1/2 tablespoon Dijon mustard 1/2 medium shallot 1/4 cup olive oil

Servings 6 people Print Recipe

Instructions

1. To make vinaigrette: Blanch mint in boiling water for 20 seconds, then drain and plunge into ice water. Drain and chop roughly. Combine mint, vinegar, mustard, and shallot in a blender; spin. Add oil in a slow stream and adjust seasoning with salt and pepper.
2. Blanch beans in boiling salted water until tender with a little crunch; drain, quickly plunge into ice water, and drain again. Tear bread into irregular shards to make 1 cup; toss with 1 tablespoon olive oil, salt, and pepper, and bake at 350˚ for 8–12 minutes, until crisp and light brown.
3. In a large sauté pan, cook shallots in 1/2 teaspoon olive oil until wilted and golden; season with a little salt. Add beans. When mixture is hot, add vinaigrette, breadcrumbs, and sliced mint leaves; toss to combine, and adjust seasoning with salt and pepper. Place a dollop of goat cheese in the bottom of a warmed shallow bowl. Top with bean salad, grind some pepper over it, and serve immediately.

Recipe Notes

Nutrition Facts

Warm Bean and Goat Cheese Salad with Mint Vinaigrette

Amount Per Serving

Calories 211

% Daily Value*

Cholesterol 9mg 3%

Sodium 172mg 7%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Protein 7g 14%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 211 cal, 68% fat cal, 16g fat, 5g sat fat, 9mg chol, 7g protein, 11g carb, 3g fiber, 172mg sodium