Posted by Mimi Hiller
Tomme de Savoie with Haricot Vert Salad, Almonds and Sweet Onion Vinaigrette
Sweet Onion Vinaigrette:
1/2 cup red or white minced onion
2 Tbsp. red wine vinegar
1 tsp. dry mustard
1 tsp. salt
2 tsp. sugar (or more)
Freshly ground pepper
1/2 cup extra virgin olive oil
Put the onion in a saucepan and add three cups cold water. Bring to a boil and drain well.
Add the spices and several grinds of pepper. Blend for several minutes until creamy.
Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 cup.
Salad (Serves 6):
3 cups haricots verts, cut into one inch lengths
1/3 cup toasted almonds
1 medium tomato, peeled, seeded, and diced
1/4 cup sweet onion vinagrette
8 ounces Tomme de Savoie, sliced small
Bring six quarts of water to a rolling boil. Add three Tablespoons of salt. Slowly add beans and cook at a rolling boil for five minutes.
Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Plate and top with slices of cheese.