Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette

• 1/4 cup pine nuts, plus for garnish
• 1 cup mayonnaise
• 1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 4 anchovy fillets
• 3 dashes Worcestershire sauce
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 pound green beans, chopped
• 4 tomatoes, sliced
• 1 bunch basil, leaves torn

1. For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes.
2. Remove from the heat and set aside.
3. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
4. In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper.
5. Blend until smooth.
6. Set aside.
7. For the salad: Bring a large pot of salted water to a boil.
8. Blanch the beans until crisp-tender, 5 to 7 minutes.
9. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil.
10. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino.
11. Season with salt and pepper.

pine nuts, mayonnaise, pecorino cheese, lemon juice, mustard, anchovy, worcestershire sauce, cayenne pepper, kosher salt, green beans, tomatoes, basil

Taken from www.foodnetwork.com/recipes/nancy-fuller/fresh-bean-and-tomato-salad-with-creamy-caesar-vinaigrette.html (may not work)