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Ingredients Jump to Instructions ↓

  1. 1 shallot, minced

  2. 1 tablespoon red-wine vinegar

  3. 1 tablespoon Dijon mustard

  4. 1/4 teaspoon salt Freshly ground pepper, to taste

  5. 2 tablespoons walnut oil

Instructions Jump to Ingredients ↑

  1. To prepare dressing: Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil. Cook haricots verts (or green beans), uncovered, in a large pot of boiling water until crisp-tender; 3 to 4 minutes for haricots verts, 4 to 6 minutes for green beans. Drain, refresh under cold water and pat dry. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. To prepare salad: Combine the beans, tomatoes and parsley in a large bowl. Toss with the dressing. Divide mâche (or lettuce) among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and serve.

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