GREEN BEAN & FRISEE SALAD WITH VINAIGRETTE & SMOKED ALMONDS

This delicious mix of sharp dressing, sweet beans, slightly bitter leaves and crunchy smoked almonds makes the most wonderful warm salad for a winter feast

SERVES 6

2 shallots, thinly sliced

½ tsp coriander seeds, lightly crushed

Pinch of crushed chillies 3 tbsp cider vinegar

400g green beans, trimmed 1 frisée, leaves washed and dried

45g smoked almonds, chopped

4 tbsp extra virgin olive oil

1

To start the vinaigrette, place the shallots, coriander seeds, chillies and vinegar in a small pan and heat gently for 1 minute. Remove from the heat and set aside. 2

Cook the beans in a pan of salted boiling water for 3 minutes until just tender. Drain well and toss through the frisée leaves and half of the chopped almonds. 3

Bring the vinaigrette to a simmer and immediately stir in the olive oil. Season with salt and freshly ground black pepper and warm through, without letting it come to the boil. Toss the vinaigrette through the salad and serve immediately with the remaining almonds scattered over the top.