Categories: not tried, salad

Ingredients

• 1/4 C sherry wine vinegar
• 3/4 t. salt
• 1/4 t. black pepper
• 2 t. Dijon mustard
• 2 t. honey
• 2/3 C extra-virgin olive oil
• 8 oz. fresh mozzarella
• 1 lb. mixed green and yellow beans
• 1 C grape tomatoes
• 8 C torn Boston lettuce

Directions

1. In a medium-size bowl, whisk together vinegar, salt, black pepper, Dijon mustard, and honey until smooth. Gradually whisk in the olive oil and continue whisking until thickened. Set aside. Cut mozzarella into 1/2-inch pieces. Set aside.

2. Bring a medium-size pot of salted water to a boil. Add beans and cook for 5 minutes. Drain beans and place in a glass bowl. Toss with 1/4 cup of the dressing. Allow to cool to room temperature.

3. Slice tomatoes in half. In a large bowl, toss together tomatoes, lettuce, mozzarella, beans, and 1/4 cup of the dressing.

4. Serve salad immediately with the remaining dressing on the side.

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