Marinated Haricots Verts With Prosciutto And Goat Cheese
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
40
Spice
46
Sweetness
47
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Haricot (verts, trimmed)2 tsps
Lemon Juice1 tbsp
Olive Oil60 g
Goat Cheese3 tbsps
Alfalfa SproutsDirections:
1
Preheat the oven to 350 degrees F
2
Roast the beet until tender, about 45 minutes depending on size
3
Let cool, then peel
4
Slice into wedges and set aside
5
Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes
6
Immediately shock in an ice water bath
7
Drain the haricots verts and transfer to a bowl
8
Add the lemon juice and olive oil, and season with salt and pepper; toss to coat
9
Lay the prosciutto slices on a plate and top with the haricots verts
10
In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts
11
Crumble the goat cheese over the top
12
Garnish with the sprouts