GREEN BEAN SALAD

Green Bean Salad image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds thin green beans, trimmed
1 shallot, minced
3 tablespoons balsamic vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 ounces mixed baby greens
1 pint cherry tomatoes, sliced in 1/2
1/4 cup fresh basil chiffonade
1/4 cup shelled, salted and roasted pistachios
6 ounces crumbled feta cheese

Steps:

Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.