Summer Bean Salad with Toasted Walnuts and Pecorino Fresco Recipe | Epicurious

Name: Summer Bean Salad with Toasted Walnuts and Pecorino Fresco Recipe | Epicurious
Ingredients: 1 tablespoon minced shallot; 4 1/2 teaspoons Sherry wine vinegar; 1 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 1 tablespoon walnut oil; 8 ounces green beans, trimmed; 8 ounces yellow wax beans, trimmed; 8 ounces haricots verts, trimmed; 8 cups (packed) torn frisée leaves; 1/4 cup walnuts, toasted, chopped; 2 teaspoons fresh savory leaves or fresh thyme leaves; 2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler; Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.

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The season's best beans shine in this salad. Shaved _pecorino fresco_—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

Keywords

green bean
walnut
starter
side
dinner
gluten free
vegetarian
summer
bon appétit

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Ingredients

1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler
Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.