Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
| dish: salad|
For the Dressing
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper.
For the Salad
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water.
Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.
Adapted from Bon Appétit, August 2010, by Romney Steele