Beans and Greens with Sherry Shallot Vinaigrette 1/2 pound fresh green beans 1/2 pound fresh wax beans 2 T olive oil 2 T sherry vinegar 1 tsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper 1/4 cup finely diced shallot 10 cups roughly chopped escarole Bring a pot of salted water to a boil. Add beans; return to a boil and cook 3 to 4 minutes until crisp tender. Drain beans and run under cold water until cool. Set aside. In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in shallots. Toss dressing with beans and escarole.
Posted on: Thu, 20 Jun 2013 22:48:16 +0000
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