Garden Bean Salad

This is a great recipe that came from the Good Weekend. Blanch the following for about 1-2 minutes each in separate batches:

• Broad beans (double shell them after blanching)
• Borlotti beans
• French beans
• Spring onion bulbs

You could also use: butter beans, snake beans, snow peas, ... The borlotti beans came from my brother's garden.

Make a dressing by finely chopping brown shallots and macerating them in a good red wine vinegar or sherry vinegar for 15 minutes. Give them a good squeeze so that the sharpness of the shallots get broken down. Add a pinch of salt and sugar, olive oil and if you have it, some walnut oil.

Dress the salad and then top with toasted walnuts and goat's curd. If you want to really impress, also top with some edible flowers like bean or pea flowers.