Fresh Bean Salad Recipe

Adapted from Les Haricots de L'Ile D'Orleans

- 1 3/4 lbs green and yellow beans, stems removed
- 12 sundried tomatoes cut into strips
- 1 lb bocconcini cheese, sliced
- 4 shallots, thinly sliced (I've used green onions and they work well)

For the vinaigrette

- 4 tbsp Dijon mustard
- 2 tbsp chopped fresh herbs such as chives, oregano, basil, savory etc. (my favorite combination is chives and basil)
- 1 cup olive oil (I use a little less, more like 3/4 cup)
- 1/4 cup white wine vinegar
- 1 clove garlic, finely chopped
- salt and pepper

1. To prepare the salad, cook beans in water until crisp-tender, then plunge in iced water to cool as quickly as possible. Drain and transfer beans to a large salad bowl with the tomatoes, bocconcini and shallots. Set aside.

2. For the vinaigrette, in a small bowl briskly whisk Dijon with the herbs. While continuing to whisk, add oil in a thin steady stream to obtain a smooth mixture. Add vinegar and garlic, then salt and pepper.

3. Finish the salad by tossing the vinaigrette with the bean mixture. (I find that there is a lot of vinaigrette, so I usually reserve a small portion for later use with a green salad)

Tip: Marinate the bocconcini slices for about 2 hours in red or white balsamic vinegar (or even the wine vinegar). This will make them firmer and tastier.