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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Green Bean, Walnut and Bleu Cheese Salad Recipe

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This recipe for Green Bean, Walnut and Bleu Cheese Salad is from Faithful Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs. fresh green beans, ends snapped
1 T. Dijon style mustard
2 T. red wine vinegar
2 T. olive oil
salt and pepper to taste
½ c. walnut halves, lightly toasted and cooled
8 oz. roquefort cheese, crumbled
2 T. chopped fresh flat leaf parsley
Directions:
Directions:
Lightly toast walnuts and seed aside to cool. Bring pot of salted water to boil. Add green beans and cook until par boiled, 4 min. or so. Drain beans and run under cold water to refresh, then drain and pat dry with paper towels. Prepare vinaigrette. Whisk together mustard, vinegar, salt and pepper. Whisking constantly, drizzle in olive oil and continue whisking until slightly thickened. Combine walnuts and green beans and toss with vinaigrette. Adjust seasonings if necessary. Serve on a platter or in a serving bowl. Sprinkle with bleu cheese crumbles and fresh parsley.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A nice summer time dish when green beans from the garden are in season. Beans should be only barely cooked with still some crispness to them. If you don’t like bleu cheese, substitute a crumbled Swiss or shredded mozzarella. A nice dish to take to a picnic.

 

 

 

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