Haricots verts, belgian endive and mushroom salad

 
             Haricots Verts, Belgian Endive And Mushroom Salad
 
 Recipe By     : Bon Appetit  January 1994
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Salads & Salad Dressings         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        haricots vers -- trimmed
   12      ounces        mushrooms -- sliced
    4      heads         belgian endive -- cut crosswise into
                         -- 3/4-inch-thick slices
    3      tablespoons   white wine vinegar
    1 1/2  tablespoons   dijon mustard
      1/2  cup           olive oil
    1      bunch         fresh chive -- sliced
 
 Blanch green beans in large pot of boiling salted water until just crisp-tender
 , about 2 minutes.  Drain.  Rinse with cold water to stop cooking; drain well. 
  Pat green beans dry.  Transfer to large bowl.  Add mushrooms and endive.
 
 Mix white wine vinegar and Dijon mustard in small bowl.  Gradually mix in olive
  oil.  Mix in sliced chives.  (Can be prepared 6 hours ahead.  Cover vegetables
  and refrigerate.  Let dressing stand at room temperature.)
 
 Pour dressing over vegetables and toss to coat.  Season with salt and pepper.
 
 Notes:  If the pencil-thin French green bens known as haricots verts are not av
 ailable at your local super market, use the thinnest regular ones you can find.
 
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