Beet and Tomato Salad with Green Beans, Blue Cheese, and Walnut Vinaigrette

• 1/2 pound haricots verts (French green beans), ends trimmed
• 1 pound beets, tops trimmed, rinsed
• 2 pounds assorted ripe heirloom tomatoes, such as Brandywine, Green Zebra, Sungold, and red beefsteak, cut into chunks and wedges
• 1/2 cup Walnut Vinaigrette (recipe follows)
• Kosher salt and freshly ground black pepper
• 1/4 pound Danish blue cheese, crumbled (1 cup)
• 1/2 cup walnuts, toasted (see Note, page 54) and finely chopped
• 2 shallots, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons aged sherry vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup walnut oil
• Kosher salt and freshly ground black pepper
• (makes 1 cup)

1. Bring a large pot of salted water to a boil over high heat.
2. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
3. Blanch the green beans in the boiling water for only about 30 seconds; they become tender very quickly.
4. Using a slotted spoon, remove the beans from the water and plunge into the ice bath to stop the cooking process and cool them down right away.
5. This also sets their vibrant green color.
6. Drain the beans in a colander and put in a mixing bowl.
7. Bring the water back up to a boil.
8. Add the beets.
9. Cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes.
10. To check for doneness, insert a paring knife into the centers; it should slide in without any resistance.
11. Transfer the beets to the ice bath as well.
12. Once the beets are completely cool, rub the skins off with paper towels.
13. If using red beets, its wise to wear rubber gloves and put a piece of wax paper on your cutting board so you dont stain everything red!
14. Cut the beets in half or in quarters, depending on size.
15. Add the beets to the green beans, along with the tomatoes.
16. Dress with the vinaigrette, tossing with tongs to coat the salad evenly.
17. Season with salt and pepper to taste.
18. Divide the salad equally among chilled plates.
19. Top with the blue cheese.
20. Put the walnuts, shallots, and mustard in a mixing bowl.
21. Add the vinegars and whisk to combine.
22. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.

verts, beets, tomatoes, vinaigrette, kosher salt, blue cheese, walnuts, shallots, mustard, aged sherry vinegar, balsamic vinegar, extravirgin olive oil, walnut oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/beet-and-tomato-salad-with-green-beans-blue-cheese-and-walnut-vinaigrette-377752 (may not work)