Ingredients
* 1 1/4 pounds thin green beans, trimmed
* 1 shallot, minced
* 3 tablespoons balsamic vinegar
* 1/4 cup olive oil
* Kosher salt and freshly ground black pepper
* 3 ounces mixed baby greens
* 1 pint cherry tomatoes, sliced in 1/2
* 1/4 cup fresh basil chiffonade
* 1/4 cup shelled, salted and roasted pistachios
* 6 ounces crumbled feta cheese
Directions
Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.
No comments:
Post a Comment