Garden Lettuces & Argula with Summer Beans, Goat Cheese, & Hazelnuts

Rating:: Not rated
Servings:: 2
Difficulty:
Total Time:
Recipe By:: Annie Somerville

Ingredients

1/4 pound Wax Beans (Yellow) trimmed and cut into 2'' lengths
Olive Oil
Salt to taste
Black Pepper ground
Sherry Vinegar
10 cups Mixed Garden Lettuces
1 handful Arugula Leaves
1/4 cup Hazelnuts toasted
1 ounce Goat Cheese (mild and creamy) crumbled

Hazelnut - Shallot Vinaigrette

2 tablespoons Sherry Vinegar
1 Shallots diced
1/4 teaspoon Salt
2 tablespoons Hazelnut Oil
2 tablespoons Light Olive Oil

Directions

Bring a small pot of water to a boil and add 1/2 teaspoon salt. Drop the beans into the water and cook for 3-4 minutes, until just tender. Drain and rinse the beans under cold water, then toss with a little olive oil and a sprinkle of salt and pepper.

Just before you’re ready to toss the salad, add a splash of sherry vinegar to brighten the flavor. Make the vinaigrette.

Tear the larger leaves of lettuce and keep the small leaves whole. Trim the base of the radicchio and carefully separate the leaves; tear them into large pieces. Trim off the stems of the arugula.

Wash the greens and spin them dry. Combine the salad ingredients in a large bowl and toss with the vinaigrette. Sprinkle with freshly ground black pepper.