Green bean, pecan and blue cheese salad
Makes 8 servings.
Have all ingredients ready ahead of time; toss with vinaigrette just before
seving.
1-1/2 lbs tender green beans, stem ends snapped off
1 Tbsp Dijon-style mustard
2 Tbsp red wine vinegar
Salt
and pepper to taste
3 Tbsp extra virgin olive oil
1/2 cup Picante
Pecans
8 ounces blue or roquefort cheese, cut into 1/2 inch cubes
2 Tbsp chopped fresh flat-leaf parsley
1. Bring pot of salted water to boil. Add green beans and cook until just
tender, about 4 minutes. Drain, run under cold water and drain again. Pat
dry with paper towels.
2.Meanwhile, in a large bowl, prepare vinaigrette: Whisk together mustard,
vinegar, salt and pepper. Whisking constantly, slowly drizzle in the olive
oil and continue whisking until slightly thickened.
3. Before serving, add green beans and pecans; toss with vinaigrette. Adjust
seasonings if necessary. Transfer to serving bowl and sprinkle with blue
cheese and parsley.