Vinaigrette
2 tbsp sherry vinegar
1 tsp dijon-style mustard
5 tsp extra-virgin olive oil
sea salt & black pepper to taste
Salad
½ vidalia onion (thinly sliced, about 1 cup)
½ cup oil-cured black olives (pitted and sliced in half)
½ lb green beans, trimmed and cut into 1 inch pieces, blanched al dente
1 orange or 2 mandarins (peeled & sectioned)
3.50 oz Mâche (rinsed)
1
In small bowl, whisk together vinegar, mustard and oil. Season to taste with salt and pepper. In large bowl, place onion, olives, beans, and fruit sections. Add Mâche and toss thoroughly with vinaigrette. Divide between plates and enjoy! Cooking Notes: To cook green beans al dente, boil for 4-6 minutes at most then plunge beans in cold water.
Ingredients
Vinaigrette
2 tbsp sherry vinegar
1 tsp dijon-style mustard
5 tsp extra-virgin olive oil
sea salt & black pepper to taste
Salad
½ vidalia onion (thinly sliced, about 1 cup)
½ cup oil-cured black olives (pitted and sliced in half)
½ lb green beans, trimmed and cut into 1 inch pieces, blanched al dente
1 orange or 2 mandarins (peeled & sectioned)
3.50 oz Mâche (rinsed)
Directions
1
In small bowl, whisk together vinegar, mustard and oil. Season to taste with salt and pepper. In large bowl, place onion, olives, beans, and fruit sections. Add Mâche and toss thoroughly with vinaigrette. Divide between plates and enjoy! Cooking Notes: To cook green beans al dente, boil for 4-6 minutes at most then plunge beans in cold water.