Spinach Salad with Gorgonzola, Broad Beans and Garlic
Rinse beans and blanch for 6-8 minutes in boiling salted water. Drain, rinse in cold water and drain well.
Rinse and spin dry spinach.
Cut cheese into 1 cm (approximately 1/2 inch) cubes. Peel garlic and chop finely. Cut bacon into 2.5 cm (approximately 1 inch) pieces. Heat 1 tablespoon of oil in a pan and cook bacon until crispy. Add garlic and beans and saute briefly. Remove from heat.
Make dressing by combinning yogurt with mustard, lemon juice and remaining oil, season with salt and pepper.
Arrange spinach on plates, top with cheese and beans with bacon and garlic. Garnish with parsley and drizzle with dressing. Garnish with lemon wedges and serve.