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Summer Bean Salad with Toasted Walnuts and Pecorino Fresco


Summer Bean Salad with Toasted Walnuts and Pecorino Fresco Recipe

Ingredients:
  • 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 frise 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
  • Buy at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.
Directions:
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