*  Exported from  MasterCook  *

            Haricots Verts, Belgian Endive And Mushroom Salad

Recipe By     : Bon Appetit Magazine, Jan 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz            Haricots verts -- trimmed
  12      oz            Mushrooms -- sliced
   4                    Belgian endive heads -- sliced
                        - crosswise 3/4"-thick
   3      tb            White wine vinegar
   1 1/2  tb            Dijon mustard
     1/2  c             Olive oil
   1      bn            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
available at your local super market, use the thinnest regular ones
you can find.

MC formatted by Barb at Possum Kingdom


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