Ingredients
For the dressing:
- 1 cup extra-virgin olive oil
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 sprig thyme
- 1 sprig rosemary
- 1 sprig flat-leaf parsley
- ⅓ cup balsamic vinegar
- ¼ cup Dijon mustard
- Salt and freshly ground black pepper
For the salad:
- 1 cup balsamic vinegar
- 1 ¼ pounds haricots verts, stem end trimmed
- 3 ounces prosciutto, julienned
- ½ cup toasted pine nuts
- 6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices
- Nutritional Information
Nutritional analysis per serving (6 servings)
632 calories; 55 grams fat; 11 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 15 grams protein; 38 milligrams cholesterol; 700 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
- In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
- Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
- Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
20 minutes
Dining and Cooking