Title: Haricots Verts, Belgian Endive And Mushroom Salad
Categories: January 199
Yield: 1 servings

12 oz Slender green beans;
-(preferably haricots
; vers), trimmed
12 oz Mushrooms; sliced
4 Heads Belgian endive; cut
-crosswise into
; 3/4-inch-thick
; slices
3 tb White wine vinegar
1 1/2 tb Dijon mustard
1/2 c Olive oil
1 Fresh chive bunch; sliced

Blanch green beans in large pot of boiling salted water until just
crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop
cooking; drain well. Pat green beans dry. Transfer to large bowl. Add
mushrooms and endive.

Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in
olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover
vegetables and refrigerate. Let dressing stand at room temperature.)

Pour dressing over vegetables and toss to coat. Season with salt and
pepper.

Serves 6.

Bon Appetit January 1994

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