Salad Comte
4 portions
Delectable Comte lines up with other primo ingredients in a salad that's pretty
enough to show off - and hearty enough for a main course.
- Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon each salt and ground black pepper
- 12 ounces green beans, trimmed
- 4 cups mixed salad greens
- 4 cups Comte cheese cut in 1/4-inch thick matchsticks (about 8 ounces)
- 2 medium-sized tomatoes, cut in wedges
- 2 hard-cooked eggs, coarsely chopped
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Direction
- To prepare dressing: In a cup, whisk together olive oil, vinegar, mustard, salt and pepper.
- In a saucepan, bring 4 cups water to a boil; cook green beans until crisp-tender, about 3 minutes; drain and transfer to a medium-sized bowl.
- Toss green beans with 1 tablespoon of the dressing; cool. Spread greens on a serving platter.
- In rows, arrange Comte, tomatoes, chopped eggs and green beans.
- Drizzle with remaining dressing.
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