Cook beans in large pot of boiling salted water until crisp-tender, about 4 to 5 minutes. Quickly remove from boiling water with a slotted spoon into an ice water bath. Drain well. Toss beans, radishes, walnuts and prosciutto in large bowl.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. green beans, trimmed | ||
| 8 radishes, thinly sliced | ||
| 1 (3-oz.) pkg. thinly sliced prosciutto, cut crosswise into thin strips | ||
| ½ c. Hy-Vee English walnuts, toasted | ||
| 3 tbsp. aged sherry vinegar | ||
| 2 tbsp. Hy-Vee brown sugar | ||
| 1 tbsp. coarse-ground Dijon mustard | ||
| 1 tbsp. fresh chives , minced | ||
| 1 medium shallot, minced | ||
| ¼ c. Gustare Vita olive oil | ||
| Hy-Vee salt and fresh ground pepper | ||
| 1 (2-to-3-oz.) wedge Sartori Bella Vitano Gold Artisan Cheese, or Parmesan cheese |
Things To Grab
- Large pot
- Ice water
- Slotted spoon
- Colander
- Small bowl
- Whisk
- Vegetable peeler
Directions
Whisk Sherry vinegar, mustard, brown sugar, shallots, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
Toss salad with enough dressing to coat. Using vegetable peeler, shave Sartori Gold cheese into thin strips over salad.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 15mg
- Sodium: 470mg
- Total Carbohydrates: 16g
- Protein: 11g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee chefs.