Peel and dice the potatoes, and boil them in plenty of salted water for 20 minutes. Drain, add a bit of extra virgin olive oil and mash with a fork.
Arrange the beans by cutting the ends of the pods, boil in salted water for 8 to 10 minutes, remove from heat and drain.
Clean the mushrooms and make thin slices raw with a knife.
Peel and finely chop the onion and crush the hazelnuts. In a bowl, add the onion, hazelnuts and vinegar. Beat with a whisk and add the extra virgin olive oil little by little without ceasing to beat.
Serve a potato base, arrange the beans, dress with the vinaigrette and decorate the mushroom slices.
Ingredients
Directions
Peel and dice the potatoes, and boil them in plenty of salted water for 20 minutes. Drain, add a bit of extra virgin olive oil and mash with a fork.
Arrange the beans by cutting the ends of the pods, boil in salted water for 8 to 10 minutes, remove from heat and drain.
Clean the mushrooms and make thin slices raw with a knife.
Peel and finely chop the onion and crush the hazelnuts. In a bowl, add the onion, hazelnuts and vinegar. Beat with a whisk and add the extra virgin olive oil little by little without ceasing to beat.
Serve a potato base, arrange the beans, dress with the vinaigrette and decorate the mushroom slices.
