Bean, Arugula and Radish Salad

Ingredients

• 400 g thick beans (fresh and shell removed)
• Salt
• 150 g arugula
• 60 g radishes
• 2 tbsp pine nuts
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 0.5 tsp Sugar
• 6 tbsp sunflower oil
• 150 g cream cheese

Instructions

1. 1.

   Rinse the beans and blanch them in salted water for about 8 minutes. Shock, drain and remove skins. Wash, trim and dry the arugula, then tear into bite‑sized pieces if desired. Clean the radishes and slice thinly. Toast the pine nuts in a pan until golden brown, remove and let cool.

2. 2.

   Whisk together the balsamic vinegar, lemon juice, 1–2 tbsp water, sugar, salt and oil; taste and adjust seasoning.

3. 3.

   Toss the dressing with the prepared salad ingredients and sprinkle with well‑drained, crumbled cream cheese before serving.