Roquefort Lettuce & Flageolet Bean Salad

This elegant salad combines the earthy sweetness of flageolet beans with the crisp freshness of oakleaf lettuce. The star of the dish is the rich, crumbly Roquefort cheese, which pairs beautifully with a simple vinaigrette of extra virgin olive oil and white wine vinegar. A touch of honey and fresh mint adds a delicate sweetness and aromatic brightness that cuts through the richness of the cheese. It is a vibrant, satisfying dish that feels luxurious yet is simple to prepare. Perfect for a light lunch, a sophisticated side dish for grilled meats, or a picnic staple. The textures are delightful, offering the crunch of lettuce, the soft bite of beans, and the creamy melt of cheese.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Beginner

Servings: 4

Calories: 265.2

Dietary: Gluten-free, Vegetarian

Description

This elegant salad combines the earthy sweetness of flageolet beans with the crisp freshness of oakleaf lettuce. The star of the dish is the rich, crumbly Roquefort cheese, which pairs beautifully with a simple vinaigrette of extra virgin olive oil and white wine vinegar. A touch of honey and fresh mint adds a delicate sweetness and aromatic brightness that cuts through the richness of the cheese. It is a vibrant, satisfying dish that feels luxurious yet is simple to prepare. Perfect for a light lunch, a sophisticated side dish for grilled meats, or a picnic staple. The textures are delightful, offering the crunch of lettuce, the soft bite of beans, and the creamy melt of cheese.

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
6 cups oakleaf lettuce, torn (or red/green leaf lettuce)
1 can (15 oz) flageolet beans, drained and rinsed (or small white beans)
4 oz Roquefort cheese, crumbled (about 1 cup)
6 leaves fresh mint, finely chopped
3/4 teaspoon honey
to taste salt and black pepper

Directions

1
Whisk the olive oil and white wine vinegar together in a small bowl.
2
Season the dressing with salt and black pepper to taste.
3
In a large salad bowl, combine the torn lettuce, drained beans, crumbled Roquefort cheese, and chopped mint.
4
Drizzle the dressing over the salad, using enough to coat the ingredients lightly.
5
Add the honey and toss gently until everything is evenly coated and well combined.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 265.2kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Flageolet beans are small kidney beans ranging from pale green to white. If you cannot find flageolet beans, you can substitute them with cannellini beans or other small white beans.

For a vegan version, omit the Roquefort cheese and honey, and substitute with a vegan blue cheese alternative and maple syrup.

Serve immediately to prevent the lettuce from wilting.

Keywords: salad, roquefort, flageolet beans, lettuce, blue cheese, vinegarette, mint, honey, olive oil, white wine vinegar, fresh salad, bean salad, side dish, lunch, picnic, vegetarian, easy recipe, summer salad, crunchy, creamy

Read it online: https://www.chefs-mate.com/recipe/roquefort-lettuce-flageolet-bean-salad-2/