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beans and strawberry salad with honey vinaigrette Bacon Cake

Months go by so fast that without realizing it, we've planted at Easter. There is only one short week so we can enjoy days of relaxation. Some lucky and start tomorrow, others will have to wait until Friday to disconnect from work, daily stress and to enjoy the days that are becoming shorter, with so many things we do not stop for a minute. Like to sit, with nothing more than a good book in your hands and forget for a good time, things that are pending.

Or just spend the whole morning or afternoon in the kitchen making some good treats for the palate.

All this talk, to say that now we are back to day 15 and this means that Xocolata Desfeta and Els Fogons of Bordeta , we propose a new challenge Recepta 15. This month: beans.

Reconco

I have to, they know that I am not a big fan of beans. In stews do not usually eat them ever, but she did not want to stop participating in its proposal, a must for me and pleasure and excitement, I started researching the net, to see if there was a recipe that suited my needs.

cerquita

It turns out that close, in Mercè Blog Cuina per Llaminers , I found this tasty salad with habitats. Besides incorporating the strawberries, which gives an exquisite contrast, both visually and in flavor. And small pieces of goat cheese and make it irresistible. I made a few changes since it did not have all the ingredients, but luck is a very versatile dish.

The dressing was a honey vinaigrette that gives it a touch sweet for my taste is great.

A real salad full of contrasts.

beans and strawberries Salad (market: Cuina per Llaminers)

Ingredients:

150 g peeled beans baby spinach

Rocket

oak leaf lettuce

Fresones

goat cheese

A handful of nuts

Vinaigrette:

Olive

balsamic vinegar reduction

Salt 2 tablespoons of honey.

Preparation:

Put a pan of boiling water.

When the water boils add salt and baby broad beans. Leaving

medium heat about 15-20 minutes. Remove from heat and let cool in the water so they do not crease.

To serve with a layer of spinach, oak leaf salad and arugula. At the top add the habitats, with a small piece of goat cheese and sliced \u200b\u200bstrawberries. We finish with a handful of nuts.

Mix olive oil, reduced balsamic vinegar, salt and two tablespoons of honey. Stir well, and we water our salad with it.

Hope you like

Happy Weekend! Ingrid