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    White Bean Salad with Sautèed Shallots, Spring Herbs and Wilted Spinach

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    White Bean Salad with Sautèed Shallots, Spring Herbs and Wilted Spinach

    This can be served as light lunch on its own or alongside grilled meat or chicken. Pant-Ysgawn organic Welsh goat's cheese is a good choice for this recipe.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 2 x 410g cans cannellini beans
    • 8 tbsp extra virgin olive oil
    • 6 shallots, finely sliced
    • 2 tsp Dijon mustard
    • 3 tbsp red wine vinegar
    • Salt and freshly ground black pepper
    • 2 tsp roughly chopped lemon thyme
    • 2 handfuls flat leaf parsley, roughly chopped
    • Small bunch of chives, finely sliced
    • 450g baby spinach
    • 100g soft goat's cheese

    Method

    1. Drain and rinse the cannellini beans and leave to drain in a colander. Meanwhile, measure 4 tbsp olive oil into a wide saucepan over a medium heat and gently sauté the shallots until golden. While they are cooking, whisk together the mustard and red wine vinegar.
    2. Once the shallots are golden, add the drained cannellini beans to the pan. Stir occasionally until the beans are piping hot, then stir in the mustard and vinegar mixture and the remaining olive oil. Once heated through, season to taste and mix in the herbs and spinach leaves. Keep stirring until most of the spinach has collapsed and wilted, then remove from the heat. Arrange on 4 plates, crumble over the goat's cheese and serve immediately.

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