Roquefort, lettuce & flageolet bean salad

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil (perferably extra virgin
3 tablespoons White wine vinegar
6 cups Oakleaf lettuce or red or green leaf lettuce
1 can (15 oz) flageolet bean or small white beans, drained rinsed
4 ounces Roquefort cheese, crumbled (about 1 cup)
6 Fresh mint leaves, finely chopped
¾ teaspoon Honey

Directions

Whisk oil and vinegar in small bowl. Season dressing to taste with salt and pepper. Combine lettuce, beans, cheese and mint in large bowl. Combine with enough dressing to coat. Drizzle with honey and toss well.

Flageolet beans are small kidney beans ranging from pale green to white.

Bon Appetit/May 94 Typed by Didi Pahl

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