Green Beans and Endive Salad

• 1 pound fresh green beans
• 2 large Belgian endives
• 2 tablespoons Dijon mustard
• 2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 4 tablespoons finely chopped red onions
• 4 tablespoons finely chopped parsley

1. Trim off the ends of the green beans.
2. Cut them into 1 1/2-inch lengths.
3. Drop them into boiling salted water and simmer for 3 to 5 minutes.
4. Do not overcook.
5. They must remain crisp and tender.
6. Drain well and cool.
7. Trim off the ends of the endives and cut the heads into bite-sized pieces.
8. Rinse them in cold water and drain or spin dry.
9. Place the mustard, vinegar, salt and pepper in a salad bowl.
10. Using a wire whisk, blend well.
11. Beat in the oil slowly while mixing.
12. Add the green beans, endive, onion and parsley; toss well and serve.

green beans, endives, mustard, redwine vinegar, salt, olive oil, red onions, parsley

Taken from cooking.nytimes.com/recipes/199 (may not work)