Prepare the pesto:put the basil leaves, the pine cones, the peeled, degermed and chopped garlic, the grated parmesan, salt, ground pepper in a mortar. Crush for a long time. Book.
Cook the green beans in a large quantity of boiling salted water "al dente", cool immediately, finely chop the shallots, thinly slice the tailed mushrooms, cut the pink radishes into rings.
Prepare the aromatic vinaigrette.
Mix together the beans + mushrooms, add diced tomatoes, corn seeds (a few) and pink radishes, season with the aromatic vinaigrette and arrange in a 15 cm circle, place a little lettuce.
Surround with a fillet of pesto around, sprinkle with chopped herbs.
Note:button mushrooms must always be used fresh and white
Dressing link:
http://www.recettes-hubert.com/vinaigrette-daromates-hubert/
