Ingredients
1 lb (450 g) green beans, trimmed
1 shallot, finely chopped
4 oz (115 g) Le Gré des Champs, cut into thin slices
1/2 cup (125 ml) fresh raspberries
1/4 cup (60 ml) roasted sliced almonds
Salt and freshly ground pepper

In a saucepan of boiling salted water, place the green beans 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
3 tbsp. (45 ml) raspberry vinegar
1 tbsp. (15 ml) balsamic vinegar
1 tbsp. (15 ml) honey
1 tsp. (5 ml) Dijon mustard
1 tbsp. (15 ml) hazelnut oil
1/4 cup (60 ml) olive oil
Salt and freshly ground pepper

Whip all the ingredients together and set aside in the refrigerator.