Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Name: Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Prep time: 45 minutes
Total time: 45 minutes
Yield: 6 Servings
Ingredients: 1 tablespoon minced shallot; 4 1/2 teaspoons Sherry wine vinegar; 1 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 1 tablespoon walnut oil; 8 ounces green beans, trimmed; 8 ounces yellow wax beans, trimmed; 8 ounces haricots verts, trimmed; 8 cups (packed) torn frisée leaves; 1/4 cup walnuts, toasted, chopped; 2 teaspoons fresh savory leaves or fresh thyme leaves; 2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

By Romney SteelePhotography by Jos Picayo

June 29, 2010

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Recipe notes