Chilled Haricots Verts with Feta
3 TBs fresh lemon juice
3 TB white wine vinegar
1 TB of Dijon Mustard
1/2 teaspoon sugar
1/2 cup vegetable oil
1/4 teaspoon salt
freshly groung pepper
1 1/2 lbs of haricots verts, tips removed
1 small red onion minced
4 ounces of feta cheese, crumbled (1 cup)
1/2 cup coarsely chopped walnuts
Lemon Vinaigrette: Whisk lemon juice, vinegar, mustard, and sugar until combined. Add oil in a thin stream, whisking constantly until blended. Season with salt and pepper. Set aside.
Salad: Plunge green beans into boiling salted water. Cook for 3 minutes. Drain and rinse with ice water. Pat dry. Cover and chill thoroughly. Transfer beans to a shallow serving bowl, add onion and toss with 1/3 cup vinaigrette, adding more if desired. Sprinkle with feta and walnuts on top. Serve chilled.
Serves 6 to 8
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