Haricots verts are best for this salad. If you can only find regular green beans, slice them thinly. The truffle
oil really makes this salad amazing. Walnut oil or a good extra virgin olive oil would make a fine substitution.
What You Will Need
2 tsp. Dijon mustard
2 Tbs. white-wine vinegar
2 tsp. fresh thyme leaves, minced
1 tsp. sea salt
Freshly ground black pepper to taste
6 Tbs. truffle oil
1 lb. green beans (preferably haricots verts), trimmed, blanched until tender but not soft, and refreshed in ice water
1 lb. cremini mushrooms, trimmed and thinly sliced
1 medium shallot, finely chopped (about 2 Tbs.)
1 head Belgian endive, trimmed, outer leaves separated and reserved, inner leaves sliced crosswise
In a small bowl, whisk together mustard, vinegar, thyme, salt, and pepper. Slowly whisk in the truffle oil to make a creamy, emulsified dressing; set aside.
In a large bowl, toss the blanched beans, mushrooms, shallot, and sliced endive with the vinaigrette. To serve, line a platter with the whole endive leaves and mound the salad over them.