5 tablespoons
fresh lemon juice, (from 2 to 3 lemons)
⅓ cup
extra-virgin olive oil
1 teaspoon
Dijon mustard
1 teaspoon
honey
2 tablespoons
finely chopped chives
1 medium
shallot, thinly sliced
½ teaspoon
kosher salt
½ teaspoon
freshly cracked black pepper
1 small
head endive, leaves separated
¼ cup
chopped Italian parsley
¼ cup
slivered almonds, toasted
4 ounces
blue cheese or feta cheese, sliced
¼ cup
Fried Shallots, (optional)
Method
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until bright green, about 2-3 minutes.
Fill a large bowl with water and ice. Using a slotted spoon, immediately transfer the green beans to the ice bath. Let cool completely, then drain. Pat completely dry.
In a small bowl, combine the lemon juice, olive oil, mustard, honey, chives, shallot, salt, and pepper. Let sit for about 5 minutes, or until shallot is tender.
In a large bowl, toss the blanched green beans with the endive leaves, parsley, and shallot dressing.
Arrange the salad on a serving platter. Serve topped with almonds, blue cheese, and fried shallots, if using.