Mom has made this salad twice and it is delicious. She found in the Oscar Night Party dishes in Parade Magazine.
Green Bean, Walnut & Blue Cheese Salad
1 1/2 lbs tender green beans, stem ends snapped
1 TB Dijon-style mustard
2 TB red-wine vinegar
Salt, freshly ground black pepper
3 TB extra-virgin olive oil
1/2 cup walnut halves
8 ounces Danish blue or Roquefort cheese, cut into 1/2-inch cubes
2 TB chopped fresh flat-leaf parsley leaves
1. Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 4 minutes. Drain, run under cold water to refresh, then drain again. Pat dry with paper towels.
2. Meanwhile, in a large bowl prepare the vinaigrette: Whisk together the mustard, vinegar, salt and pepper. Whisking constantly, slowly drizzle in the olive oil and continue whisking until slightly thickened.
3. Before serving, add the green beans and the walnuts, toss with the vinaigrette. Adjust seasonings if necessary. Transfer to a serving bowl. Spinkle with the blue cheese and parsley.
Friend of the Week – James J. Owens
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