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1 Shallot, minced
1 clove Garlic, minced
1 pint Cherry Tomatoes, quartered
1/2 cup Olive Oil
1/2 cup crumbled Blue Cheese
1/4 cup Toasted and Chopped Nuts (optional)
10 oz Green Beans
2 Tbsp White Wine Vinegar (or White Balsamic Vinegar)
2 tsp Dijon Mustard
Pepper
Salt
½ head Lettuce, roughly chopped
Bring medium pot salted water to boil. Cook green beans 5 minutes; then drain and run under cold water.
Whisk together shallot, garlic, mustard, vinegar, olive oil, sea salt, and pepper.
In large bowl, toss green beans, lettuce, and blue cheese with dressing to coat. Transfer to serving dish or bowl and top with chopped nuts, tomatoes, and more crumbled blue cheese, if desired.
