Dinner for 1. Haricots, ham and goat cheese

Blanch the haricots. Boil water and add a generous amount of salt. Add haricots and boil for 3-4 minutes (if they are very thin, then just 2 minutes). Drain and place right away in ide cold water. If you have, add ice. If not, when the water gets warmer, drain and fill up with cold water again. That stops cooking and does not let the bean get soggy. When cold, drain and pat dry.

In a small saucepan, add 2 tbsp mild extra virgin olive oil. Add 1 tsp chopped parsley, 1/2 tsp savory leaves (or thyme or marjoram), 1 chopped garlic, and salt. Sautee for 8 minutes on very low heat, which does not burn the garlic but lets all of the flavours infuse. When ready, take off the heat.

Add drained haricots to the oil and mix. Put it on a plate, top with cured ham, some goat chees (I use either Saint Maire or Valencay or better Selles-sur-cher goat cheese), roasted pine nuts, and sprinkle with freshly ground green pepper. If you have, top with thyme and dill flowers. Serve.