Lunch: Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Recipe by Romney Steele The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.
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
Instructions
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.
Reviews
Add a review for Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
