Summary

Ingredients

• 125 ml olive oil, virgin
• 60 ml balsamic vinegar
• 2 tablespoon mustard, with whole grains
• 2 spring onions, finely chopped
• salt and pepper
• 750 g beans, reen
• 350 g chicken breast fillet (s)
• 250 g cherry tomato (s)
• 200 g Emmentaler, whole or any other hearty cheese your choice

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Instructions

1. For the vinaigrette, first chop the spring onions very finely and mix them with olive oil, balsamic vinegar, mustard and salt and pepper.
2. Remove the stem and tip from the beans, cut the very long beans in half. Then cook the beans (preferably with a little savory) in boiling water so that they still have a bite, drain and put in a salad bowl.
3. Fry the chicken fillet in a pan until crispy, season with salt and pepper. Take out of the pan, let cool down a bit and cut into thin strips.
4. Cut the Emmentaler into 1 cm cubes and halve the tomatoes. Place in the salad bowl along with the chicken breast strips, pour the dressing over it and let it steep for about 15 minutes.
5. It goes well with flat bread, ciabatta or baguette. Good Appetite!