SALAD WITH GREEN BEANS, PECANS & BLUE CHEESE

By jarren

Fine Cooking, Oct/Nov, 2013

Ingredients

• Kosher salt
• 1/2 lb trimmed green beans, cut into 1/2" pieces
• 1 tbsp Champagne vinegar
• 3/4 tsp Dijon mustard
• Freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/2 cup pecans, toasted and coarsely chopped
• 1/2 cup dried cranberries
• 1/4 cup crumbled blue cheese, preferably Danish
• 6 large Bibb lettuce leaves

Details

Servings 8

Preparation

Step 1

Bring a 4 quart pot of salted water to a boil. Boil the green beans 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 a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the green beans, 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 among the lettuce leaves.