Recipe - Roquefort Lettuce And Flageolet Bean Salad

One half cup Olive oil (perferably extra
virgin
3 tablespoon White wine vinegar
6 cup Oakleaf lettuce or red or
green leaf lettuce
1 cn (15 oz) flageolet bean or
small white beans, drained
rinsed
4 ounce Roquefort cheese, crumbled
(about 1 cup)
6 Fresh mint leaves, finely
chopped
Three fourths teaspoon Honey

Whisk oil and vinegar in small bowl. Season dressing to taste with salt
and pepper. Combine lettuce, beans, cheese and mint in large bowl. Combine
with enough dressing to coat. Drizzle with honey and toss well.

Flageolet beans are small kidney beans ranging from pale green to white.

Bon Appetit/May 94 Typed by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini