Meal salad with baked potatoes, cashew nuts and white cheese

Name: meal salad with baked potatoes, cashew nuts and white cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g fresh haricots verts; 3 el traditional olive oil; 750 g pump oils; 400 g artichoke heart in tin; 300 g white cheese cubes in herbal oil; 100 g unsalted cashew nuts; 1,5 el White wine vinegar; 2 tl French mustard; 1 el walnut oil; 200 g mixed fries

Haricots verts, artichoke hearts, walnut oil and white wine vinegar in this meal salad.

Ingredients

Kitchen Stuff

paper towel

Directions

Clean the haricot verts, halve them and boil them in water with salt in approx. 5 min. Al dente.
Rinse the beans with cold water and let them drain.
Heat the oil in a frying pan and fry the potato cubes in about 20 minutes.
Let the artichoke hearts drain and cut into quarters. Let the cheese cubes drain, keep the seasoned oil.
Heat the oil in a frying pan and fry the cashews quickly light brown, spoon on kitchen paper.
Stir in a dressing of wine vinegar, mustard, walnut oil and (for 4 people) 3 tablespoons of spiced oil of the cheese cubes.
Season with salt and pepper. In a large bowl, combine the lettuce, beans, dressing, half of artichokes, half of cheese cubes and half of cashew nuts.
Spoon the salad on a large scale. Divide the baked potatoes about this. Garnish with the rest of the lettuce, artichokes, cheese cubes and nuts.