Winter Salad of Haricots Verts, Pear, and Shaved Pecorino

Lemon Shallot Dressing
4 tsp fresh lemon juice, plus more if needed
1/2 tsp Dijon mustard
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup finely chopped shallots

Salad
6 oz haricots verts or tender young green beans, ends trimmed
1 large ripe, but not mushy, pear (Bartlett work well), halved, cored, and thinly sliced
l small Belgian endive, halved lengthwise, and halves cut crosswise into 1/2-in-thick slices to yield 1 cup
5 generous cups mixed greens such as mesclun
Kosher salt
Freshly ground black pepper
4- to 5-oz piece Pecorino Romano or Parmiano Reggiano
1/3 cup walnuts, toasted and coarsely chopped (see cooking tip)

1. For the dressing, whisk together lemon juice, mustard, scant 1/2 teaspoon salt, and several grinds of black pepper in a medium nonreactive bowl. Gradually whisk in the olive oil. Stir in the shallots. (Dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature, and whisk well before using.)

2. For the salad, bring a large pot of water to a boil. Add the haricots verts and 2 teaspoons salt. Boil until tender, 5 to 6 minutes, or about 2 minutes longer for tender young green beans. Drain beans in a colander, and place under cold running water until cool. Pat dry. (Beans can be prepared 6 hours ahead; cover and refrigerate. Bring to room temperature before using.)

3. Add the haricots verts and the sliced pear to the bowl with the dressing. Toss to coat well and marinate 5 minutes. Add the Belgian endive and mixed greens and toss again. Season the salad with salt and pepper to taste and with an extra squeeze of lemon if you like.

4. Mound the salad on four salad plates. Sprinkle with walnuts, then shave a generous amount of cheese over the salad. (You might not need to use all of the cheese; save extra for another use.) Serves 4

Cooking tip: To toast walnuts, spread on a rimmed baking sheet and place in a preheated 350° F oven until lightly browned, 6 to 8 minutes. Watch carefully so nuts do not burn. Remove and cool.

Copyright Betty Rosbottom 2016

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