Friday, November 8, 2013

Winged Bean Salad with Crispy Shallots and Chevre

Winged Bean Salad with Crispy Shallots and Chevre

Less than 3 weeks and counting until Thanksgiving! I'm anxiously preparing my menu and I'm feeling like a huge dork for already having my table set. My Christmas tree is up too, but it's in beta testing with 2 cats, 1 labrador and a toddler in the house. No worries though, with lots of cheese and wine on hand, I can handle anything. I will be posting Thanksgiving favorites all month, and stay tuned for a full Dairymaids Thanksgiving menu! 

1/4 cup Stella Sola Extra Virgin Olive Oil
1 tablespoon Lucky Layla Golden Butter
1 large shallot, peeled and sliced into thin rings
about 1/2 lb winged beans
1/2 cup Artichoke hearts, quartered 
1/2 cup golden and heirlom tomatoes, quartered  

Heat evoo and butter in a saucepan over medium-low heat until it's about 200°. Reduce the heat to low, add the shallots, and cook for about an hour, until they are a rich golden brown, stirring occasionally. For beans, trim the ends, boil whole in salted water for about 1 minute, until they turn brighter green. Rinse with cold water. Toss beans, artichokes and tomatoes in shallots and remaining oil from caramelizing. Top with a generous amount of Pure Luck chevre crumbles. Serve warm or cool. 


mg said...

Where to you get winged beans?

Kerrisa said...

We got some yummy winged beans in our farm share last week. (

but, I think you could find them at an Asian market???

Cows in Repose on Veldhuizen Family Farm. Dublin, TX