Frisée, French bean and pear salad with aged Manchego
It’s best to transfer all the ingredients for the salad whole and separately so you can assemble it at the last moment, keeping it fresh. The dressing can be mixed ahead and stored in a jar.
250g French beans, trimmed 50g pine nuts
1 large pear
1 frisée lettuce, separated 75g aged Manchego, crumbled
For the salad dressing
1 small shallot, very finely chopped
½tsp Dijon mustard
1½tsp caster sugar
1-1½tbsp white wine vinegar 4tbsp fruity extra virgin olive oil
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.