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Summer Bean Salad With Toasted Walnuts And Pecorino Fresco

Nutrition per serving    (USDA % daily values)
CAL
176
FAT
45%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

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

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

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