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Raspberry and Green Bean Salad With Le Gré des Champs

Raspberry and Green Bean Salad With Le Gré des Champs

4 portions


  • 450 g (1 lb) green beans, trimmed
  • 1 french shallot, finely chopped
  • 115 g (4 oz) Le Gré des Champs, cut into thin slices
  • 125 ml (1/2 cup) fresh raspberries
  • 60 ml (1/4 cup) roasted sliced almonds
  • Salt and freshly ground pepper
  • Vinaigrette
  • 45 ml (3 tbsp.) raspberry vinegar
  • 15 ml (1 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) honey
  • 5 ml (1 tsp.) Dijon mustard
  • 15 ml (1 tbsp.) hazelnut oil
  • 60 ml (1/4 cup) olive oil
  • Salt and freshly ground pepper


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  • Place the green beans in a saucepan of boiling salted water and cook for about 2 minutes.
  • Drain the green beans and plunge them into a bowl of icy water to stop the cooking process.
  • Drain again, pat dry and divide among 4 plates.
  • Top with shallots, cheese slices, raspberries, and roasted almonds.
  • Drizzle with the vinaigrette. Add salt and pepper.
  • Vinaigrette
  • Whip all the ingredients together and set aside in the refrigerator.


  • This salad will be just as delicious with another raw milk cheese such as the Pionnier or Le Monnoir.

You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines