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GREEN BEANS WITH RICOTTA SALATA AND TRUFFLE OIL VINAIGRETTE
2 pounds haricots verts, trimmed
1 shallot, minced (about 1 tablespoon)
2 tablespoons Dijon mustard
1 tablespoon honey
3 tablespoons Champagne vinegar
3 tablespoons white truffle oil
1/4 cup oil
Salt and freshly ground pepper to taste
2 tablespoons butter, or as needed
1/4 cup chicken stock
2 ounces ricotta salata, shaved
1 tablespoon chopped parsley
Blanch the beans in a large amount of well-salted water, remove while they're still crisp, immediately shock in an ice water bath until cool and drain well.
Combine the shallot, mustard, honey, vinegar and truffle oil. Slowly whisk in oil until the vinaigrette is emulsified. Season with salt and pepper. Just before serving, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beans and saute until heated through (about 2 minutes), transfer the beans to a bowl and set aside.
Add the vinaigrette and chicken stock to the hot skillet and bring just to a simmer, remove from heat and whisk in the remaining 1 tbsp butter until slightly thickened, pour over the warm beans. Serve on warmed plates, topped with shaved cheese and parsley. Serves 4 or 5. |
