Green Bean, Walnut & Blue Cheese Salad
Have all the ingredients ready ahead of time, but donít toss the beans with the vinaigrette until just before serving. If you do, theyíre likely to discolor.
11⁄2 pounds tender green beans, stem ends snapped (I used canned today)
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
Salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1/2 cup walnut halves
8 ounces Danish blue or Roquefort cheese,
cut into 1/2-inch cubes
2 tablespoons chopped fresh flat-leaf parsley leaves
1. Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 4 minutes. Drain, run under cold water to refresh, then drain again. Pat dry with paper towels.
2. Meanwhile, in a large bowl, prepare the vinaigrette: Whisk together the mustard, vinegar, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until slightly thickened.
3. Before serving, add the green beans and the walnuts; toss with the vinaigrette. Adjust seasonings if necessary. Transfer to a serving bowl. Sprinkle with the blue cheese and parsley.