Fruity Bean Salad with Grilled Goat Cheese

Ingredients

• 500 g fresh string beans
• Salt
• 1 clove garlic
• 1 Shallot
• 2 Spring Onions
• 2 stalks tarragon
• 1 tbsp oil
• black pepper (freshly ground)
• 1 tsp grated lemon zest
• 3 tbsp white wine
• 1 tbsp Lemon Juice
• 120 ml Vegetable broth
• 2 fresh peaches
• butter (for sautéing)
• 4 small goat cheese rounds

Instructions

1. 1.

   Wash, trim and blanch the beans in boiling salted water for 8 minutes. Drain, rinse with cold water and let them drain well. Peel and finely mince the garlic and shallot. Trim the spring onions; cut the green parts into very thin strips and the white parts into fine rings. Wash the tarragon and slice the leaves lengthwise into very narrow strips.

2. 2.

   Sauté the garlic and onions in oil until translucent. Add the beans and cook for about 3 minutes. Season with salt, pepper and lemon zest. Pour in wine, lemon juice and vegetable broth, bring to a boil once, then taste and adjust seasoning. Fold in the tarragon and let the salad cool slightly, stirring occasionally.

3. 3.

   Meanwhile, blanch the peaches, rinse them and peel. Halve the fruit, remove the pit and cut the flesh into narrow strips. Quickly sauté the peach strips in butter (they should still have a good bite) and mix them into the salad. Grill the goat cheese rounds under a preheated oven broiler until lightly browned, then arrange on top of the bean salad.