Smokey's Broad Bean and Fennel Salad

Ingredients for 2 servings:

• 2 bulbs fennel, small
• 200 g beans (green broad beans), frozen
• 6 slices of bacon
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 3 tbsp broth
• 1 garlic clove(s), squeezed
• 1 tsp mustard, grainy
• 1 tbsp mustard, sweet
• 1 sprig(s) thyme, fresh and chopped
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

This salad is also suitable for taking to work

Blanch the beans in boiling salted water, drain, and set aside. Remove any thin skins from the beans. Finely slice the fennel using a mandoline. For the dressing, whisk all the ingredients together and add to the fennel and beans. Mix well and let stand for about half an hour. Cut the bacon into strips crosswise and fry in a pan without any fat until crispy. Arrange the salad on two plates and scatter the bacon on top. This salad can be prepared the night before and chilled in the refrigerator, making it ideal for taking with you the next day. Add the bacon just before serving.