Mangold Salad with Green Beans and Sheep Cheese (Pecorino)

Ingredients

• 300 g young Swiss chard leaves
• 100 g fresh thick green beans
• 1 Garlic clove
• 1 tbsp White Wine Vinegar
• 2 tbsp lemon juice
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 50 g pecorino
• 0.5 bunch chervil

Instructions

1. 1.

   Wash, trim, and dry the Swiss chard leaves; cut into bite‑size pieces if desired.

2. 2.

   Peel the garlic.

3. 3.

   Blanch the green beans in boiling salted water for 2–3 minutes, then drain, shock in cold water, and let drain again.

4. 4.

   Whisk together vinegar, lemon juice, salt, pepper, and pressed garlic; fold in olive oil with a whisk to emulsify and taste.

5. 5.

   Toss the chard, beans, and dressing together; plate on bowls or plates, shave Pecorino over the top, and garnish with chervil before serving.