Bleu d'Auvergne is a strong and pungent blue cheese coming form the region of Auvergne in south-central France that was awarded the Appellation d'origine contrôlée by the French government. Although it has a strong and pungent taste, it is less salted than other blue cheese like Roquefort. It is great to use in salads and even snacking. It can be served with grapes or even sweet wine like Riesling. We prepared this salad as a side to go with our baked trout but you can also prepare this salad as a quick and light lunch. We added broad beans as they are in season. As dressing we just dressed it with extra virgin olive oil and a tiny bit of white wine vinegar (not too much). So for 2-3 people you will need...
- 100g Bleu d’Auvergne, crumbled
- 500g broad beans, shelled
- 75g bag of mixed leaves salad, washed and dried
- 1 tablespoon pine nuts, dry roasted
- 1 pinch of saffron threads
- 1 teaspoon white wine vinegar, for the dressing
- Extra virgin olive oil
How to...
- Place the salad leaves in a bowl. Add the broad beans, cheese, pine nuts & saffron threads and toss to mix.
- Add the white wine vinegar and extra virgin olive oil and toss slowly again.
- Serve.
Enjoy!!
R&A
No comments:
Post a Comment