Green bean, chilli, courgette and Beaufort salad

Preparation

1. Trim the green beans and cook them in a large pot of salted water for 5 to 8 minutes. Then place them in a large bowl of cold water to stop the cooking process, then drain.

2. Wash the courgettes, remove the ends, and then halve them lengthwise. Cook them, then cool them down the same way as for the green beans. Take note, the cooking time is only 1 minute.

3. Cut the tomato into large cubes or slices.

4. Prepare the vinaigrette: peel and finely chop the onions, chop the de-seeded chilli, and mix together the onions, chilli and chopped chives with the vinegar and olive oil. Add salt and pepper.

5. Cut thin shavings off the Beaufort. Mix the green beans, courgettes and tomato with the vinaigrette. Share the salad between 4 plates and top with the Beaufort shavings. Sprinkle lightly with some fleur de sel.

   Tip: Garnish the salad with a few sprigs of chervil.
   Accompaniment: Serve with a Côtes de Bourg wine. You could also try a Entre Deux Mers.