Winged Bean Salad with Crispy Shallots and Chevre
Less than 3 weeks and counting until Thanksgiving! I'm anxiously preparing my menu and I'm feeling like a huge dork for already having my table set. My Christmas tree is up too, but it's in beta testing with 2 cats, 1 labrador and a toddler in the house. No worries though, with lots of cheese and wine on hand, I can handle anything. I will be posting Thanksgiving favorites all month, and stay tuned for a full Dairymaids Thanksgiving menu!
1/4 cup Stella Sola Extra Virgin Olive Oil
1 tablespoon Lucky Layla Golden Butter
1 large shallot, peeled and sliced into thin rings
about 1/2 lb winged beans
1/2 cup Artichoke hearts, quartered
1/2 cup golden and heirlom tomatoes, quartered
Pure Luck Plain Chevre, crumbled
Directions:
Heat evoo and butter in a saucepan over medium-low heat until it's about 200°. Reduce the heat to low, add the shallots, and cook for about an hour, until they are a rich golden brown, stirring occasionally. For beans, trim the ends, boil whole in salted water for about 1 minute, until they turn brighter green. Rinse with cold water. Toss beans, artichokes and tomatoes in shallots and remaining oil from caramelizing. Top with a generous amount of Pure Luck chevre crumbles. Serve warm or cool.
Heat evoo and butter in a saucepan over medium-low heat until it's about 200°. Reduce the heat to low, add the shallots, and cook for about an hour, until they are a rich golden brown, stirring occasionally. For beans, trim the ends, boil whole in salted water for about 1 minute, until they turn brighter green. Rinse with cold water. Toss beans, artichokes and tomatoes in shallots and remaining oil from caramelizing. Top with a generous amount of Pure Luck chevre crumbles. Serve warm or cool.
Comments (0)
Add a Comment