Haricots Verts Salad with Pecans and Blue Cheese

By pattynorman1947

Ingredients

• kosher salt
• 1/2 lb trimmed haricots verts, cut into 1/2 inch pieces
• 1 TBSP Champagne vinegar
• 1/4 tsp Dijon Mustard
• freshly ground black pepper
• 2 TBSP extra virgin olive oil
• 1/2 cup pecans, toasted and coarsely chopped cup dried cranberries
• 1 1/4 oz (1/4 cup) crumbled blue cheese, preferably Danish
• 6 large Bibb lettuce leaves

Preparation

Step 1

Bring a 4 qt. pot of salted water to a boil. Boil the haricots vests until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days)
Whisk the vinegar, mustard, and pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the haricots vests, pecans., cranberries, and blue cheese and gently toss to combine.

Arrange the lettuce leaves on a serving platter or individual salad plates and lightly season each with salt and pepper. Divide the salad month the lettuce leaves and serve.