GUINEA FOWL WITH A WARM PLUM, GREEN BEAN AND POINTED CABBAGE SALAD

4 breast of guinea fowl
200 g blanched green beans
12-16 plums cut into pieces
300 g of boiled spelled
½ finely chopped cabbage
50 g of roasted and crushed hazelnuts
cold-pressed rapeseed oil
1 dl Frederiksdal Reserve cooked to the syrup consistency
parsley and esdragon, picked, rinsed and chopped
butter
olive oil
salt and pepper

Heat the beans slightly in oil and water. Pour the water from when the beans are warm. Add cabbage, plums, grains, hazelnuts and herbs. Whip the boiled wine with rapeseed oil into a dressing and pour it over the ‘salad’. Add salt and pepper. Roast the guinea fowls and serve them.