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Ingredients
FOR THE DRESSING
1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
⅓ cup balsamic vinegar
¼ cup Dijon mustard
Salt and freshly ground black pepper
FOR THE SALAD
1 cup balsamic vinegar
1 ¼ pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
½ cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices
Nutritional analysis per serving (6 servings)
21 grams carbs; 23 milligrams cholesterol; 594 calories; 31 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 52 grams fat; 4 grams fiber; 648 milligrams sodium; 14 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
- Step 2
In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
- Step 3
Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to ⅓ cup. Set aside.
- Step 4
Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
Private Notes
Comments
The balsamic turned gloppy.
I don't think that the dressing was that good/tasty. It was way too oily for my taste. Also, it was very confusing as to what exactly to do with all that balsamic vinegar. I read it a few times and still couldn't understand it.