For the dressing:
1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
For the salad:
2 tablespoons honey
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 aged goat cheese or feta, crumbled
Preparation
Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
Place the balsamic vinegar and honey in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry.
Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
YIELD
6 servings
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Yum!
I’m making it for a big crowd this weekend!!
My invitation must have been lost in the mail
Here in Scotland, with a terrible summer, the beans are just coming to harvest. This recipe makes me whinge for more beans, and faster!!
It was a terrible summer in the UK! I think the week I was there was one of the few good ones.
I hope your beans do better!!
xo Deb
I just picked my beans this looks like a Fancy way for me to cook them
I made a big batch this weekend. Delish!!
xo Deb
I did not get that many all at once but I will be making it on the 7th of Sept. We will have friends over can’t wait to blow them away with this ymmy dish
I did not get that many all at once but I will be making it on the 7th of Sept. We will have friends over can’t wait to blow them away with this yummy dish