Two Bean Salad with Tarragon Dressing

Italian olive oil, both oil and an oil bottle ...
Image via Wikipedia

Serves 8 people

INGREDIENTS FOR DRESSING ¼ cup balsamic vinegar 2 TSP dijon mustard 1 TSP maple syrup 1 garlic clove 1/4 cup olive oil 1 TBS fresh tarragon Salt and Pepper, about 1/8 TSP each

INGREDIENTS FOR SALAD 2 cups green beans, trimmed and cut into 1-inch pieces 15 OZ can chickpeas, drained 1 cup cherry tomatoes, halved 6 OZ can artichoke hearts, drained and chopped ½ cup pitted kalamata olives, halved ¼ cup sliced red onion ¼ cup finely chopped Italian parsley

Steam green beans 2-3 minutes until they are crisp and tender. Cool green beans under cold water. In large salad bowl toss green beans with remaining salad ingredients.

To make tarragon dressing blend vinegar, mustard, syrup, garlic, salt and pepper to taste in blender or food processor until smooth. With machine running gradually add in oil and tarragon and blend until smooth. Drizzle dressing over salad and toss to coat.

A nice, affordable Chardonnay to go with this recipe is the 2005 Red Rover Chardonnay from California's Central Coast. For $8 a bottle it provides an easy-to-enjoy-easy-on-the-pockebook experience. Like many Central Coast Chardonnay's, the Red Rover has a rich, buttery mouthfeel with flavors of pear, green apple and lychee.

Reblog this post [with Zemanta]