In a bowl, crush the garlic, add a splash of early harvest extra virgin olive oil and vinegar. Stir in the mustard, honey, salt and pepper. Set aside.
Cook the lentils in a saucepan of boiling water (without adding salt) until cooked but still firm, about 20 minutes. Drain and return to the pan with the finely chopped shallot, vinaigrette sauce, salt and pepper.
Trim the beans & blanch for 2 minutes in boiling salt water. They should be crunchy.
Sauté green beans for about 5 minutes over a medium heat in a frying pan with 1 tbsp. of early harvest extra virgin olive oil.
Cook the eggs 8 minutes in a saucepan of boiling water, transfer immediately to cold water to stop cooking then peel.
Chop the tarragon and roast the hazelnuts in a dry pan until fragrant.
Place everything in a salad bowl with the warm lentils: green beans, soft-boiled eggs, halved, figs cut into four wedges. Gently mix together.
Drizzle our early harvest extra virgin olive oil and a dash of vinegar.
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