Wild Mushroom and Green Bean Salad with Goat Cheese

• 1/2 pound haricots verts or other slender green beans, trimmed
• 7 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 pound assorted fresh wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
• 1 large shallot, chopped
• 1 5-ounce bag mixed baby greens
• 3 ounces soft mild goat cheese (such as Montrachet), crumbled (about 3/4 cup)

1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
2. Drain.
3. Transfer to bowl of ice water; cool.
4. Drain well.
5. Pat dry with paper towel.
6. (Can be made 1 day ahead.
7. Cover and chill.)
8. Whisk 4 tablespoons olive oil, vinegar and thyme in small bowl to blend.
9. Season dressing to taste with salt and pepper.
10. Set dressing aside.
11. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
12. Add mushrooms and shallot; saute until mushrooms are brown, about 8 minutes.
13. Remove from heat.
14. Mix in 2 tablespoons dressing.
15. Season to taste with salt and pepper.
16. Combine beans and baby greens in large bowl.
17. Add remaining dressing; toss to coat.
18. Season to taste with salt and pepper.
19. Divide salad among 6 plates.
20. Spoon warm mushroom mixture over.
21. Sprinkle with goat cheese and serve.

verts, olive oil, balsamic vinegar, thyme, mushrooms, shallot, baby greens, goat cheese

Taken from www.epicurious.com/recipes/food/views/wild-mushroom-and-green-bean-salad-with-goat-cheese-104051 (may not work)