Mushroom and Green Bean Salad with Goat Cheese

Preparation time is 15 minutes, cooking time 15 minutes

Serves 4

Ingredients

• ¼ pound haricot green beans – (125grams)
• ¼ pound yellow beans – (125grams)
• 7 tablespoon olive oil – (140ml)
• 2 tablespoon balsamic vinegar – (30ml)
• 1 tablespoon fresh thyme, chopped – (15ml)
• 1 tablespoon fresh oregano, chopped – (15ml)
• 1 pound wild mushrooms, assorted, sliced – (480grams)
• 2 shallots, chopped
• ¾ cups mixed baby greens – (175ml)
• 4 ounces mild goat cheese, crumbled – (90ml)

Directions

1. Trim green and yellow beans and add them to a pot of boiling salted water. Boil for approximately 4 minutes. Refresh in an ice bath and pat dry.
2. Whisk together 4 tablespoons of oil, vinegar, thyme and oregano in a bowl and set aside.
3. Add mushrooms and shallot to skillet with a remainder of oil and sauté until brown, approximately 8-10 minutes.  Remove the skillet from the heat and add a couple of spoonfuls of your dressing to the skillet.  Toss to coat.
4. Combine beans and mix greens in a large bowl, pour dressing over salad and top with crumbled goat cheese.
5. Divide the greens among four plates.  Top with mushrooms and crumbled goats cheese.
6. Serve and enjoy!