Haricots Verts, Belgian Endive And Mushroom Salad

Ready in 1 hour

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; 3/4-inch-thick
; vers), trimmed
12 oz Slender green beans;
12 oz Mushrooms; sliced
1 Fresh chive bunch; sliced
1/2 c olive oil
1 1/2 tb Dijon mustard
; slices
4 Heads Belgian endive; cut
3 tb White wine vinegar

Original recipe makes 1 servings



Blanch green beans in large pot of boiling salted water until just crisp-tender, 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 sliced 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

Calories Per Serving: 370 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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