Roquefort, Lettuce & Flageolet Bean Salad

This elegant salad combines the earthy richness of flageolet beans with the crisp freshness of oakleaf lettuce. The dressing, a simple yet sophisticated blend of extra-virgin olive oil, white wine vinegar, and a touch of honey, ties the flavors together beautifully. Crumbled Roquefort cheese adds a bold, salty punch that cuts through the creaminess of the beans, while fresh mint provides a bright, aromatic finish. It is a perfect dish for a light lunch, a summer picnic, or as a side dish to grilled meats. Easy to assemble with pantry staples, this recipe offers a sophisticated taste that is surprisingly simple to achieve at home.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Beginner

Servings: 4

Calories: 265.2

Dietary: Gluten-free, Vegetarian

Description

This elegant salad combines the earthy richness of flageolet beans with the crisp freshness of oakleaf lettuce. The dressing, a simple yet sophisticated blend of extra-virgin olive oil, white wine vinegar, and a touch of honey, ties the flavors together beautifully. Crumbled Roquefort cheese adds a bold, salty punch that cuts through the creaminess of the beans, while fresh mint provides a bright, aromatic finish. It is a perfect dish for a light lunch, a summer picnic, or as a side dish to grilled meats. Easy to assemble with pantry staples, this recipe offers a sophisticated taste that is surprisingly simple to achieve at home.

Ingredients

1/2 cup extra-virgin olive oil
3 tbsp white wine vinegar
6 cups oakleaf, red, or green leaf lettuce, torn
15 oz flageolet beans or small white beans, drained and rinsed
4 oz Roquefort cheese, crumbled
1 bunch fresh mint leaves, finely chopped
3/4 tsp honey
salt and freshly ground black pepper to taste

Directions

1
In a small bowl, whisk together the olive oil and white wine vinegar until emulsified.
2
Season the dressing with salt and pepper to taste, then stir in the honey.
3
In a large salad bowl, combine the lettuce, drained flageolet beans, crumbled Roquefort cheese, and chopped mint.
4
Drizzle the dressing over the salad ingredients, tossing gently to coat evenly.
5
Serve immediately while the lettuce is crisp.

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, flat white beans with a delicate nutty flavor. If unavailable, you can substitute with cannellini or butter beans, though the texture will be slightly different.

For a vegetarian variation, ensure the honey is substituted with agave nectar or maple syrup if strict vegan requirements apply, though Roquefort is not vegan due to its dairy origin.

This salad is best served immediately after dressing to prevent the lettuce from wilting.

Keywords: roquefort, lettuce, flageolet, bean, salad, mint, blue cheese, vinegar, olive oil, honey, white beans, fresh herbs, side dish, lunch

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