FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Summer Bean Salad With Toasted Walnuts And Pecorino Fresco

Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Green Bean Salad With Mustard Vinaigrette
Real Simple
Green Bean + Black Quinoa Salad
Sprouted Kitchen
Summer Green Bean Salad Recipe
101 Cookbooks
Greeny Salad With Crispy Chickpeas + Roasted Ja...
Sprouted Kitchen
Green Beans With Toasted Walnuts And Dried-Cher...
Bon Appetit
Broccoli And Chickpea Salad
Whole Living
Lentil And Chickpea Salad With Feta And Tahini
smitten kitchen
Pesto Potato Salad With Green Beans
smitten kitchen
Roasted Green Bean Red Pepper Quinoa Salad
Closet Cooking
Mediterranean Pasta Salad With Raw Squash
Cookie and Kate