Summary

Ingredients

• 400 g beans, reen (runner or French beans)
• 2 shallot (s)
• 2 white balsamic vinegar or pomegranate cider vinegar, more if needed
• 1 teaspoon mustard, medium hot
• 1 pinch (s) sugar
• salt and pepper
• 3 walnut oil, more if necessary
• 4 tablespoon pomegranate seeds
• 2 tablespoon walnuts

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Instructions

1. Clean and wash the beans and cook in boiling salted water for approx. 8-10 minutes until they are firm to the bite. Drain, quench and drain. Peel and finely chop shallots.
2. Mix the vinegar, mustard, sugar, salt, pepper and oil into a sauce, add the shallots and mix everything with the beans and pomegranate seeds.
3. Let it steep for at least an hour. Season the salad to taste.
4. Roast the walnuts in a dry pan, leave to cool. Pour over the salad before serving.
5. Variation: Supplement with sheep`s cheese.