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Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

45 mins to make • Serves 6

Produce

8 cups Frisee, packed leaves
8 oz Green beans
8 oz Haricots verts
2 tsp Savory leaves or fresh thyme, fresh leaves
1 tbsp Shallot
8 oz Wax beans, yellow

Condiments

1 tsp Dijon mustard

Oils & Vinegars

1/4 cup Olive oil, extra-virgin
4 1/2 tsp Sherry wine vinegar
1 tbsp Walnut oil

Nuts & Seeds

1/4 cup Walnuts, toasted

Dairy

2 oz Sheep's-milk cheese, semi-firm
epicurious
epicurious • 2 years ago

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco