SALAD OF FRESH BROAD BEANS, BACON, CHEESE MOUSSE AND BALSAMIC VINEGAR

By Kerry Hart September 05, 2015 0 comments

Serves 4

Clean the beans in half by opening the pod and collecting the seeds in a bowl (if the beans are cool, will be easy to remove the skins covering them, alternatively soak for a few seconds in boiling water).
Season the beans in a bowl with olive oil, salt and pepper.
Cut the bacon into thin strips and add to the beans.
To make the mousse, add the cheese milk and let stand for 30 minutes, then bring to a boil and stir to make a fondue.
Remove from heat and let the mixture cool, then whip the cream and add it delicately to the cheese fondue.
Serve the beans in a pot with the bacon, the middle two quenelle of mousse Parmesan and drizzle with Due Vittorie Oro balsamic vinegar.

Recipe: Two Victories.