Warm Bean and Goat Cheese Salad with Mint Vinaigrette
The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Pepper mill
- Mixing bowl
Ingredients
- 2 cups shelled fava beans
- 1 cup ragged whole-wheat breadcrumbs
- 1 tablespoon olive oil (plus 1/2 teaspoon)
- 2 medium shallots, sliced
- 1/2 cup thinly sliced fresh mint leaves
- 1 (4-ounce) log goat cheese
- MINT VINAIGRETTE (makes 1/2 cup)
- 1 cup fresh mint leaves
- 1/6 cup rice wine vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 medium shallot
- 1/4 cup olive oil
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