Roquefort lettuce and 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini