Eating In

From Jane Grigson’s Vegetable Book.

250g cooked broad beans
250g small mushrooms (must be fresh)
5 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon French mustard
4 rashers of bacon, crisply cooked
chives, parsley
salt and pepper

Skin the beans if they are large. (This goes for most broad bean recipes) Slice the mushrooms thinly. Mix these two together in a bowl with the vinaigrette ingredients and sprinkle the crushed crispy bacon and herbs over.