BEAN AND GOAT CHEESE SALAD

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    • 1 pound dried small white beans (Navy), picked over, soaked overnight in cold water and drained

    • 6 cups chicken stock

    • 3 carrots peeled and cut into ¼ inch dice

    • 2 bay leaves

    • 2 cloves garlic minced

    • 1 ½ T. grainy Dijon mustard

    • 1/3 cup fresh lemon juice

    • 1 ¼ cups olive oil

    • S & P to taste

    • 1 medium red onion chopped

    • 12 ounces Montrachet goat cheese crumbled

    • ½ cup pine nuts toasted

    • 1 bunch of parsley chopped

Place beans, chicken stock, carrots, and bay leaves in a large saucepan.  Heat to boiling, skimming off any foam that rises to the surface.  Reduce heat and
simmer uncovered just until the beans are tender (about 30 minutes).  Remove from heat and drain.  Meanwhile mix the garlic, mustard and lemon juice in a small bowl.  Whisk in the oil and season to taste with salt and pepper.
Toss the warm beans with the dressing.
Add the onion, goat cheese, pine nuts and parsley to the salad and toss
to combine well.  Serve at room temperature.  Makes 8-10 servings.