400 grams slim green beans, stem end trimmed
1 small red onion, finely chopped
1 clove garlic, crushed
2 tablespoons red or white wine vinegar
4 tablespoons nut oil, such as walnut, hazelnut or macadamia*
1 large vine tomato, diced
2 handfuls of rocket
1⁄4 cup walnuts, toasted
1 large, firm but ripe pear, we used Beurre Bosc
small knob of butter
8 long thin slices baguette, grilled or toasted
100 grams soft white cheese such as a creamy goat cheese, ricotta or Brie
Cook the beans in boiling salted water until tender. Drain and refresh in cold water. Drain and dry on kitchen towels.
Put the onion, garlic and vinegar in a large bowl and leave for 5 minutes. Whisk in the oil and season.
Toasts: Peel, quarter and core the pear. Slice each quarter into 4. Melt the butter in a sauté pan and cook the pears until golden and tender but not falling apart.
Drain on kitchen towels. Spread the baguette with cheese and top each with two slices of pear.
To serve: Toss the beans, tomato and rocket with the dressing. Place two croutons on each plate and top with the salad. Scatter over the nuts and season with sea salt and freshly ground pepper.
* The nut oil can be substituted with extra virgin olive oil if desired.