Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

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See original recipe at: bonappetit.com

kept byPatrice_Sartor
recipe bybonappetit.com

Notes:

The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

6 servings
PREP: 45 minutes
TOTAL: 45 minutes

Categories:
- Cheese
- Green Bean
- Salad
- Side Dish
- Summer
- Veggies

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Ingredients:

Ingredients
DRESSING
1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
SALAD
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler
INGREDIENT INFO
Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.