Blue Cheese and Almond Salad

Top this salad with steak, salmon, tuna or chicken to make an entree version.
Ingredients:
8 ounce wax beans - trimmed and blanched for 2 minutes
2 tablespoon(s) white balsalmic vinegar - or champagne vinegar
1 tablespoon(s) lemon juice
1/2 teaspoon(s) Dijon mustard
1 teaspoon(s) honey
1 shallot - peeled and minced (Learn How)
1/4 cup(s) olive oil blend
1 pinch salt and pepper
4 ounce olives - sliced or whole
1 cup(s) radicchio - leaves torn
4 cup(s) mache - stems removed
1 cup(s) blue cheese - crumbled
1/2 cup(s) almonds (whole, skin on) - roasted and salted

Steps:

-Place water on the stove to boil for the wax beans. Blanch the beans just until al dente.

-Whisk together the vinegar, lemon juice, Dijon, honey and shallots in a bowl large enough to accommodate all of the salad ingredients.

-Whisk in the oil to emulsify the vinaigrette.

-Season to taste, taking into account the saltiness of the cheese, olives and almonds.

-Add the warm beans and the olives first and toss to coat.

-Gently toss in the greens, cheese and almonds.

-Divide into bowls and serve.

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