BROCCOLINI SALAD WITH DANABLU CHEESE Emborg Danablu. 450 g Emborg Cream. 200 ml Walnuts . 300 g Sugar. 150 g Shiitake mushrooms. 500 g Broccolini. 800 g Green beans, ends trimmed. 500 g Dry white wine Salt and Pepper Wood sorrel to serve Oil for frying METHOD Heat the sugar in a large frying pan over medium heat until it is caramelised. Toss in the walnuts and stir to cover the nuts in caramel. Then pour the nuts into a tray with baking paper. Quickly spread the nuts in an even layer and let cool. Chop the nuts roughly and set aside. Sauté the shiitake mushrooms in a frying pan with oil until they are golden. Set aside. Blanch the beans and broccolini in lightly salted water for 2 min. Drain and refresh under cold running water. Drain and set aside. Warm the cream and white wine in a saucepan to just simmering point. Crumble the blue cheese into the cream, stir until partly melted. Remove from the heat and season with pepper. Arrange the broccolini and beans on a plate. Top with the mushrooms and warm blue cheese dressing. Sprinkle with the walnuts and lastly wood sorrel. Serve immediately.
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