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Wash green beans, cut in half and boil about 15 minutes
in salted water, then rinse with cold water. Rinse white beans with cold
water and drain. Clean chanterelle. Peel onion and chop finely. Cut 2
slices of ham into strips, fry them in a little oil until crisp and
remove from pan.
Fry the chanterelles in frying residue 5 minutes, add onion, and season
with thyme, salt and pepper. Douse with 100 ml of water and vinegar and
boil up. Add fryed ham. Mix beans in a bowl and douse with the hot
marinade. Marinade salad one hour.
Halve the remaining ham slices. Cut chicken into bite size pieces. Place
sage leaves tupon the chicken pieces and wrap firmly with the ham. Stuck
three pieces of meat on a skewer. Grill skewers.
Wash and halve cherry tomatoes and fold into the finished salad. Season
to taste salad. Season skewers before serving with salt and pepper. |
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