*  Exported from  MasterCook  *

            Haricots Verts, Belgian Endive And Mushroom Salad

Recipe By     : Bon Appetit  January 1994
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Bon Appetit Magazine
                Salads & Salad Dressings         To Post

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        haricots vers -- trimmed
  12      ounces        mushrooms -- sliced
   4      heads         belgian endive -- cut crosswise into
                        -- 3/4-inch-thick slices
   3      tablespoons   white wine vinegar
   1 1/2  tablespoons   dijon mustard
     1/2  cup           olive oil
   1      bunch         fresh chive -- sliced

Blanch green beans in large pot of boiling salted water until just crisp-tender
, about 2 minutes.  Drain.  Rinse with cold water to stop cooking; drain well. 
 Pat green beans dry.  Transfer to large bowl.  Add mushrooms and endive.

Mix white wine vinegar and Dijon mustard in small bowl.  Gradually mix in olive
 oil.  Mix in sliced chives.  (Can be prepared 6 hours ahead.  Cover vegetables
 and refrigerate.  Let dressing stand at room temperature.)

Pour dressing over vegetables and toss to coat.  Season with salt and pepper.

Notes:  If the pencil-thin French green bens known as haricots verts are not av
ailable at your local super market, use the thinnest regular ones you can find.

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