INGREDIENTS
- 800G GREEN BEANS, TRIMMED
- 8 SLICES PROSCIUTTO
- MICRO (BABY) HERBS (OPTIONAL), TO SERVE
ALMOND BROWN BUTTER DRESSING
- 60G BUTTER
- ¼ CUP (35G) flaked almonds
- 2 TABLESPOONS OLIVE OIL
- 2 TABLESPOONS WHITE BALSAMIC OR WHITE WINE VINEGAR
- 2 TEASPOONS WHOLEGRAIN MUSTARD
- SEA SALT AND CRACKED BLACK PEPPER
METHOD
- Cook the beans in a large saucepan of boiling water for 1–2 minutes or until just tender. Drain, refresh under cold running water, drain again and divide into 8 even bundles.
- Wrap a slice of prosciutto around a bean bundle, scrunching the prosciutto together to secure. Repeat with the remaining prosciutto and bean bundles.
- To make the almond brown butter dressing, melt the butter in a frying pan over high heat until dark brown. Add the almonds and oil. Cook for 2 minutes or until the almonds are toasted. Remove from the heat and stir in the vinegar, mustard, salt and pepper.
- Place the bean bundles on a large serving platter. Drizzle the warm dressing over them, scatter with the herbs and serve. Serves 8