Carpaccio of smoked meat with bean salad
Bring a pan with plenty of water and salt to the boil. Cut the beans in the length once and cook them in about 3 minutes until al dente. Rinse them with cold water and let them drain well.
Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper. Spoon the majority of the dressing together with the fresh herbs through the beans and leave to withdraw.
Divide the smoked meat over 4 flat plates and sprinkle with strips of pickle.
Sprinkle the meat with the remaining dressing. In the middle of the plate, create a nice mountain of bean salad. Serve immediately.
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