Princess bean salad

Ingredients for 1 servings:

• 1 jar of princess beans, approx. 180 g AW
• 1 small shallot(s)
• 2 tbsp sunflower oil
• 2 tbsp Balsamic vinegar Bianco
• 4 tbsp herbal vinegar made from brandy, 5%, e.g. from Kühne
• 3 dashes lemon juice concentrate or lime juice concentrate
• 1 tsp, levelled sugar
• 3 tsp, heaped crème fraîche
• 3 pinch(s) pepper, mixed, freshly ground
• 2 pinches of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

simple, but with a refined taste

Drain the beans using a colander and set aside for later use. Cut the shallot into small pieces and place it in a bowl. Add the other ingredients in the order listed, then season to taste. The amount of sugar used varies slightly depending on the type of bianco vinegar you use; the original white vinegar has a delicate, light sweetness. If you don’t have this on hand, you can carefully increase the amount of sugar up to 3 teaspoons and season to taste. You can also use sour cream or single cream instead of crème fraîche, but in this case the amount of herb vinegar you use should be reduced to 2-3 tablespoons or increased to 5 tablespoons. Let the finished dressing rest for about 1 hour, then add the beans last and stir gently several times. It’s best to let the finished salad sit overnight; if hunger prevents it, 1-2 hours will suffice.