GREEN BEAN SALAD WITH TRUFFLE OIL VINAIGRETTE

GREEN BEAN SALAD WITH TRUFFLE OIL VINAIGRETTE image

Yield Serves 4-6

Number Of Ingredients 10

1 tsp. Roland® Dijon Mustard
2 Tbsp. Roland® White Wine Vinegar
2 tsp. Fresh thyme, minced
6 Tbsp. Roland® White Truffle Oil
1 lb. Fresh green beans, trimmed and blanched
1 lb. Fresh Cremini mushrooms, trimmed and thinly sliced
2 Tbsp. Shallot, finely chopped
1 head Belgian endive, trimmed, cleaned, and sliced into 3/4-inch strips
Roland® Fine Sea Salt (add to personal taste)
Black pepper, ground (add to personal taste)

Steps:

TRUFFLE OIL VINAIGRETTE: 1) In a small bowl, whisk together Dijon mustard, white wine vinegar, and thyme. 2) Slowly whisk in the truffle oil to make a creamy, emulsified dressing. Season with sea salt and pepper; set aside. SALAD: 1) In a large bowl, toss together the blanched green beans, mushrooms, shallot, and sliced endive. 2) Add the truffle oil vinaigrette and toss to coat. Line a platter with whole endive leaves and mound the salad over them. NOTE: The green beans should be blanched until tender, but not soft.