Warm French Green Bean Salad with Toasted Walnuts & Shallots

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Yields1 Serving
Dressing:
 1 shallot, minced
 1 tablespoon red-wine vinegar
 1 tablespoon Dijon mustard
 1/4 teaspoon sea salt
 Freshly ground pepper, to taste
 2 tablespoon extra virgin olive oil
Salad:
 2 cups haricots verts (green beans - always impressive to say in French), stem ends trimmed only – not both ends!
 2 tablespoons coarsely chopped walnuts
 2 tablespoons chopped fresh parsley
 6 cups mixed baby greens, torn into bite-size pieces
Garnish Crispy Fried Shallots:
 Grape seed oil, for frying (or use another oil with a high smoke point if possible)
 2 shallots, thinly sliced
 Dusting of flour
To prepare dressing:
1

Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

To prepare salad:
2

Cook haricots verts, uncovered, in a large pot of boiling water until crisp-tender; 4 to 6 minutes 4 Minutes. Drain, refresh under cold water and pat dry.

3

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes 2 Minutes. Transfer to a small bowl to cool.

4

Dredge shallots in flour to lightly coat. Add grape seed oil to the 'walnut' skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.

5

Combine the beans and parsley in a bowl. Toss with the dressing. Divide lettuce among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and crispy fried shallots and serve. Your future husband will love these veggies!

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Ingredients

Dressing:
 1 shallot, minced
 1 tablespoon red-wine vinegar
 1 tablespoon Dijon mustard
 1/4 teaspoon sea salt
 Freshly ground pepper, to taste
 2 tablespoon extra virgin olive oil
Salad:
 2 cups haricots verts (green beans - always impressive to say in French), stem ends trimmed only – not both ends!
 2 tablespoons coarsely chopped walnuts
 2 tablespoons chopped fresh parsley
 6 cups mixed baby greens, torn into bite-size pieces
Garnish Crispy Fried Shallots:
 Grape seed oil, for frying (or use another oil with a high smoke point if possible)
 2 shallots, thinly sliced
 Dusting of flour

Directions

To prepare dressing:
1

Whisk shallot, vinegar, mustard, salt and pepper in a small bowl. Gradually whisk in oil.

To prepare salad:
2

Cook haricots verts, uncovered, in a large pot of boiling water until crisp-tender; 4 to 6 minutes 4 Minutes. Drain, refresh under cold water and pat dry.

3

Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes 2 Minutes. Transfer to a small bowl to cool.

4

Dredge shallots in flour to lightly coat. Add grape seed oil to the 'walnut' skillet and heat to a medium-high temperature. Add shallots and fry until crisp and slightly brown. Remove to a paper towel to absorb oil.

5

Combine the beans and parsley in a bowl. Toss with the dressing. Divide lettuce among 6 salad plates. Spoon bean mixture onto the greens, sprinkle with the walnuts and crispy fried shallots and serve. Your future husband will love these veggies!

Notes

Warm French Green Bean Salad with Toasted Walnuts & Shallots

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