Young green bean salad with Pérail Bio wedges

Ingredients

Preparation

Cut the cheese into triangles and set aside. Remove the stems from the beans. Blanch them for 5 minutes. Cool quickly to stop them cooking. Cut the beans diagonally into thin strips. Prick the egg with a fork. Mix the mustard, hard-boiled egg, baking powder and oil in a bowl. Dress the beans with a drizzle of olive oil, salt and pepper.

Assembly: Make a bed of beans on a plate, drizzle a tablespoon of dressing over and place the pieces of cheese on top.