Monday, February 2, 2015



French Green Bean Salad with Blue Cheese
1 lb. French green beans, trimmed, cooked, drained, rinsed under
  cold water and patted dry
2 - 3 large red onions, sliced into ½-inch slices
2 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
1/2C crumbled blue cheese
1/2C whole toasted almonds, coarsely chopped
3C baby spinach leaves or wild arugula

Vinaigrette
2 Tbsp. raspberry vinegar
2 Tbsp. white wine vinegar
2 tsp. honey mustard
4-1/2 Tbsp. olive oil
salt and freshly ground pepper

Heat the olive oil in a saut√© pan, add the red onion slices and toss to coat with the oil.  Cook, stir occasionally until tender.  Add the thyme leaves, salt and pepper to taste and let cool.

Toss the green beans and arugula together with vinaigrette to coat.  Add the red onion slices, blue cheese and toasted almonds, adding additional vinaigrette as necessary.  Divide among plates and serve.
MAKES:  6 servings

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