Tender Bean Salad With Proscuitto, Roasted Tomatoes, And Parmesan

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 pound haricots verts, trimmed

16 thin slices proscuitto

3 cloves Govind Amstrong's Roasted Garlic

2 teaspoons whole-grain mustard

2 teaspoons sherry vinegar

2 teaspoons red-wine vinegar

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground black pepper

2 bunches frisee, white veins removed

8 sprigs fresh flat-leaf parsley, leaves torn

2 small sprigs fresh basil, leaves torn

3/4 cup Roasted Tomatoes, cut into 1/4-inch-thick strips

Shaved Parmesan cheese, for garnish

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