White Bean & Goat Cheese Salad
Compliments of Amylu, Creator of Sausages by Amylu

INGREDIENTS:

1 lb. Dried, small white beans, soaked overnight in cold water
6 cups Chicken stock
3 Carrots, peeled & diced finely
2
Bay leaves
2
 Garlic cloves, minced
2 Tbsp. Dijon mustard
1⁄3 cup Fresh lemon juice
3⁄4  cup Olive oil
1 med.
Red onion, chopped
12 oz. Montrachet goat cheese, crumbled
1/2 cup
Pine nuts, toasted
1 bunch Parsley, chopped
  Saslt & pepper to taste
8 links
Sausages by Amylu Andouille Chicken Sausage, grilled
  French baguettes

DIRECTIONS:

  • Combine beans, chicken stock, carrots and bay leaves in large saucepan.
  • Heat to boiling; skim off foam.
  • Reduce heat; simmer uncovered until beans are tender, approximately 25-30 minutes.
  • Mix garlic, mustard & lemon juice in small bowl.
  • Whisk in olive oil; season to taste with salt & pepper.
  • Toss warm beans with garlic-mustard dressing in large bowl.
  • Add red onion, goat cheese, pine nuts & parsley; toss to combine well.
  • Grill Sausages by Amylu Andouille Chicken Sausage, turning frequently, until just browned; remember Sausages by Amylu are already fully cooked.
  • Serve in sliced baguette bread, with White Bean & Goat Cheese Salad on the side.