Asparagus And Green Bean Salad With Herb Dijon Dressing - cooking recipe

Ingredients

3 tablespoons balsamic vinegar
1 shallot, brunoise
1 tablespoon Dijon mustard
1 tablespoon basil, chopped
1 teaspoon tarragon, chopped
1/2 cup olive oil
12 green beans, trimmed
6 asparagus spears, trimmed
4 cups packed baby greens
3/4 cup cherry tomatoes, halved
1/2 cup blue cheese, crumbled
salt and pepper

Preparation

Combine vinegar, shallot, dijon, basil, tarragon and time.
Slowly whisk in oil to form an emulsion.
Season with salt and pepper.
Blanch beans and asparagus in boiling salted water until al dente; shock in ice water and pat dry Combine lettuce, beans, asparagus and tomatoes; toss with dressing.
Arrange in bowl, top with blue cheese, garnish with basil leaves.