Haricots Verts Salad

• 1 cup extra-virgin olive oil
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig flat-leaf parsley
• 13 cup balsamic vinegar
• 1/4 cup Dijon mustard
• Salt and freshly ground black pepper
• 1 cup balsamic vinegar
• 1 1/4 pounds haricots verts, stem end trimmed
• 3 ounces prosciutto, julienned
• 1/2 cup toasted pine nuts
• 6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

1. Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer.
2. Remove from heat and cool.
3. Strain and discard the solids.
4. Set aside.
5. In a food processor, combine the vinegar and mustard.
6. With the motor running, very slowly pour in the oil.
7. Season with salt and pepper and set aside.
8. Place the balsamic vinegar in a small stainless-steel pan.
9. Simmer slowly until very syrupy and reduced to 1/3 cup.
10. Set aside.
11. Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes.
12. Drain, refresh in ice water and dry.
13. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients.
14. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

extravirgin olive oil, shallot, garlic, thyme, rosemary, parsley, balsamic vinegar, dijon mustard, salt, balsamic vinegar, haricots verts, nuts, boucheron cheese

Taken from cooking.nytimes.com/recipes/5609 (may not work)