French Green Bean Mimosa Salad

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French Green Bean Mimosa Salad

 

Vinaigrette Dressing

1 scallion

4 teaspoons white wine vinegar

1/4 cup walnut oil or vegetable oil

Salt

Fresh ground black pepper

Toss some dried herbs in for extra taste if you enjoy

them

 

Salad

1 1/4 ounces halved walnuts-about 1/3 cup

1 1/2 pounds green beans

2 eggs

2 1/2 ounces Feta cheese -- about 1/2 cup crumbled

 

 

PREPARATION: For the vinaigrette, mince the scallion.

In a small bowl, mix the vinegar, oil, and scallion.

Season to taste with salt and pepper.

 

Heat oven to 350?F. Put walnuts in a cake pan and

toast, stirring once or twice, until lightly browned,

about 7 minutes. Cool and then chop finely.

 

Cook beans in a large pot of boiling, salted water

until crisp-tender, about 4 minutes. Rinse under cold

running water and drain thoroughly. Gently pat dry.

 

Put eggs in a saucepan, cover with water, and bring to

a simmer. Cover, remove saucepan from heat, let stand

for 20 minutes, drain. Cool eggs, separate whites from

yolks, and chop separately into fine dice. Recipe can

be made to this point several hours ahead.

 

Arrange beans on a round serving platter in a circular

fashion with the ends meeting in the center. Whisk

vinaigrette and spoon it evenly over the beans.

Crumble the Feta cheese and sprinkle it in the center

of the plate. Sprinkle chopped walnuts in a circle

around the cheese. Sprinkle chopped egg yolks in a

circle around walnuts; then sprinkle chopped egg

whites in a circle around the yolks, covering all but

the outer ends of the beans. Serve at room

temperature.

 

 

 

 

 

 

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