French Green Bean & Shallot Salad with Roquefort Cheese


From the Pyrénées region of France, the perfect setting for a country homecoming, picnic style.
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At a glance
6 Servings
1 lb. Haricots verts (thin French green beans) or fresh green beans, trimmed 3 Large Shallots, sliced (1 cup) 1/2 cup, 2 Tbsp. Sherry wine vinegar 4 oz. Ile de France Roquefort cheese, crumbled (1/2 cup) 1/2 cup Extra virgin olive oil 1/4 tsp. Salt 1/8 tsp. Pepper


1. In a small bowl, marinate the shallots in 1/2 cup of sherry vinegar for 15 minutes, then drain and rinse with cool water. Set aside. 2. Meanwhile, simmer beans in 6 cups of boiling, salted water for 3 minutes. Drain and rinse in cool water. set aside. 3. In a small bowl, whisk together the mustard, remaining 2 Tbsp. vinegar, salt and pepper until combined, then slowly whisk in the olive oil. 4. In a large bowl, toss together the beans, shallots, Roquefort cheese and dressing. SErve immediately or refrigerate 3-4 hours until cold.