Green bean & mushroom salad

January 10, 2007

Serves 8

Salt and pepper, to taste 2 1/2 pounds fresh green beans, trimmed 1 pound white button mushrooms, sliced 3 medium shallots, finely chopped 3 tablespoons red wine or balsamic vinegar 2 teaspoons Dijon mustard 6 tablespoons walnut or olive oil 1. Bring a large saucepan of salted water to a boil over high heat. Add the green beans and cook for 3 minutes, until the beans are just tender but still bright green and firm. Drain them, rinse with cold water, and transfer to a large bowl.

2. Add the mushrooms and shallots.

3. In a small bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the oil.

4. Pour the dressing on the salad and toss gently. Taste for seasoning, add more salt and pepper, if you like, and serve at room temperature. Adapted from "Black Forest Cuisine"