The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.
Recipe information
Total Time
45 minutes
Yield
Makes 6 servings
Ingredients
Dressing:
Salad:
Ingredient info:
Preparation
For dressing:
Step 1
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
For salad:
Step 2
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. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.
Step 3
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.
