Recipe - Haricots Verts Salad

12 ounce Slender green beans;
(preferably haricots
; vers), trimmed
12 ounce Mushrooms; cut or sliced up
4 Heads Belgian endive; cut
crosswise into
; 3/4inchthick
; slices
3 tablespoon White wine vinegar
1 One half tablespoon Dijon mustard
One half cup Olive oil
1 Fresh chive bunch; cut or sliced up

Blanch green beans in large pot of boiling salted water until just
crisptender, about 2 minutes. Drain. Rinse with cold water to stop
cooking; drain well. Pat green beans dry. Transfer to large bowl. Add
mushrooms and endive.

Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in
olive oil. Mix in cut or sliced up chives. (Can be prepared 6 hours ahead. Cover
vegetables and refrigerate. Let dressing stand at room temperature.)

Pour dressing over vegetables and toss to coat. Season with salt and
pepper.

Serves 6.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.