If the pencil-thin French green beans known as haricots verts are not available at your local super market, use the thinnest regular ones you can find.
Recipe information
Yield
Serves 6
Ingredients
12 ounces slender green beans (preferably haricots verts), trimmed
12 ounces mushrooms, sliced
4 heads Belgian endive, cut crosswise into 3/4-inch-thick slices
3 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup olive oil
1 fresh chive bunch, sliced
Preparation
Step 1
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.
Step 2
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.)
Step 3
Pour dressing over vegetables and toss to coat. Season with salt and pepper.
