Frisée, French bean and pear salad with aged Manchego

Serves 8 Starters and mains

Frisée, French bean and pear salad with aged Manchego

Ingredients

  • 250g French beans, trimmed
  • 50g pine nuts
  • 1 large pear
  • 1 frisée lettuce, separated
  • 75g aged Manchego, crumbled
  • 1 small shallot, very finely chopped
  • 1⁄2tsp Dijon mustard
  • 11⁄2tsp caster sugar
  • 1-11⁄2tbsp white wine vinegar
  • 4tbsp fruity extra virgin
  • olive oil

Method

Blanch the beans in lightly salted boiling water for 2 minutes. Refresh under cold water, drain and dry thoroughly.

Lightly toast the pine nuts in a small, dry frying pan over a medium heat for 2-3 minutes until golden. Allow to cool.

To make the dressing, place all the ingredients in a sealable jar and season with salt and pepper. Secure the lid, shake well to combine and remember to shake again before serving.

To serve, quarter and core the pear, then cut into slices. Place in a large bowl with the beans, pine nuts, lettuce and crumbled cheese. Add some dressing and toss before serving.

Photography: Ian Wallace. Recipes, food and prop styling: Louise Pickford
Frisée, French bean and pear salad with aged Manchego
Photography: Ian Wallace. Recipes, food and prop styling: Louise Pickford

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