Bistro Des Amis in Texas
Ile de France Goat Cheese
- 4 oz Ile de France Goat cheese
- 4 slices of baguette, toasted
- 6 oz. French Haricot Vert
- 1 oz. Chopped Shallots
- 5 tsp Olive oil
- 4 oz. Walnut Oil
- 1 oz. Spanish Vinegar
- 1-2 fresh Tomato, diced
- Honey roasted pecans
- Field Greens
- A pinch of fresh Thyme
- Celery Leaves- only golden ones to decorate
- Salt and pepper
- Bring a large saucepan of salted water to a boil. Add the Haricot Verts and cook until crisp-tender, about 2 minutes. Drain and rinse briefly under ice water, until cold. Pat the beans dry with paper towels and cut into 3 inch lengths. (The beans can be prepared early in the day, covered and refrigerated)
- Put the chopped shallots, a pinch of fresh black pepper, and fresh thyme into a bowl. Whisk the ingredients while adding Spanish vinegar, walnut oil, a touch of olive oil, and a pinch of sea salt and cracked pepper. Whisk the walnut vinaigrette, steady stream, until well blended and emulsified (The vinaigrette can be covered and refrigerated for 1 day, just bring to room temperature before using.) Whip the goat cheese with a fork or in a blender, until smooth, while adding 2 tsp of olive oil, season with salt and pepper– then put aside.
- Put your field greens into a small bowl and season with a 1 tsp. of olive oil, salt and pepper. Also season the haricot verts with salt, 1 tbsp. of olive oil, and add a handful of diced tomatoes.
- Place the field greens at the center of the plate to create a base. Put the haricot verts on top, 2 at a time, alternating between horizontal and vertical directions. Scoop some diced tomatoes from the haricot verts bowl and add on top. Finally decorate the salad with golden celery leaves, and honey roasted pecans. Spread the goat cheese on the toasted baguettes, and add them to the salad plate.