1 Lollo Rosso
1 Lollo Verde
1 Leaf of Red Oak
1 Green Oak leaf
300g of String Beans
1 Sandwich Bread Pack
1 Chunk of Sainte-Maure goat cheese
1 Pack of cherry tomatoes
20g of Pine nuts
1 Tablespoon of red or brown sugar
Method of preparation
Wash the greens and spread them on a plate.
Cook the beans in salted water for 6 minutes, then drain and soak into the
water with ice to stop the cooking.
Carve the cherry tomatoes (or pear-shaped tomatoes) with a toothpick, then put them in a pan.
Add 3 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of brown sugar and season with salt and pepper.
Put in the oven at T.5 for 15 minutes.
Put the tomatoes aside, and keep the juices for the sauce.
Season with salt and pepper to taste.
Cook the pine nuts with a little olive oil in a pan until they become gold-colored.
Cut the bread slices into 6 circles.
Cut the Sainte-Maure into 6 circles.
Put the rounded cheese on the bread and bake for 10 minutes at T.5.
Lay the beans, tomatoes and pine nuts over the salad, pour a little sauce, add the goat cheese toasts and serve while the cheese is hot.
By Chef Samar Mhanna
Special Thanks to Lamina's Kitchen.