Wild Mushroom and Green Bean Salad with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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On Saturday mornings I like to go to the farmers' market near my house and buy whatever produce is at its peak, writes Justin Kulongowski of Portland, Maine. One weekend I came home with all the ingredients to make this great salad. Ingredients:
1/2 pound haricots verts or other slender green beans, trimmed |
7 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon chopped fresh thyme |
1 pound assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced |
1 large shallot, chopped |
1 5-ounce bag mixed baby greens |
3 ounces soft mild goat cheese (such as montrachet), crumbled (about 3/4 cup) |
Directions:
1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool. Drain well. Pat dry with paper towel. (Can be made 1 day ahead. Cover and chill.)
2. Whisk 4 tablespoons olive oil, vinegar and thyme in small bowl to blend. Season dressing to taste with salt and pepper. Set dressing aside.
3. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallot; sauté until mushrooms are brown, about 8 minutes. Remove from heat. Mix in 2 tablespoons dressing. Season to taste with salt and pepper.
4. Combine beans and baby greens in large bowl. Add remaining dressing; toss to coat. Season to taste with salt and pepper. Divide salad among 6 plates. Spoon warm mushroom mixture over. Sprinkle with goat cheese and serve.
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