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Pdf5 ½ oz fine green beans
1 tablespoon Dijon mustard
3 ½-oz wheel of goat's cheese, with edible rind
¾ oz walnut halves
2 oz lamb's lettuce (måche)
Place a large non-stick frying pan on a high heat. Trim
the beans and dry-fry for 10 minutes, or until nicely
blistered and tender, tossing occasionally. Meanwhile, mix
the mustard and ¼ cup each of red wine vinegar and extra
virgin olive oil in a jam jar with a big pinch of sea salt and
black pepper. Put the lid on and shake to emulsify (I like to
make a batch and save it in the fridge for another day). Once
tender, remove the beans to a large bowl with 2 tablespoons
of the dressing and toss together.
Turn the heat to medium, then halve the goat's cheese
across the middle and place cut-side up in the pan. Crumble
the walnuts in and around the pan, spooning them onto
the melting cheese when they're beautifully golden and
toasted. Leave for a couple of minutes — the cheese will start
to melt and burst out of the sides to create crispy bits, but
with an oozy and delicious middle. Turn off the heat and let
stand for 1 minute while you toss the lamb's lettuce with
the mustardy beans. Divide everything between two plates,
using a slotted spatula to carefully transfer the melty goat's
cheese on top.