Green Bean and Mushroom Salad à la Danoise

Cuisine, April 1979

45 minutes — 6 Servings

Ingredients

1	pound	green beans (ends trimmed)
1	pound	button mushrooms (thinly sliced)
1	tablespoon	white wine vinegar
1	tablespoon	olive oil
		mustard sauce ii [1]
1	ounce	swiss gruyere cheese (sliced into julienne strips)
4	sprig	dill
6	small	radish roses

Instructions

Cook green beans in boiling salted water to cover until crisp-tender, about 7 minutes; drain. Place in large bowl of ice water 5 minutes; drain; dry on paper toweling. Refrigerate covered.

Combine mushrooms, vinegar and oil; let stand 30 minutes.

Meanwhile, make Mustard Sauce [1].

Combine green beans and mushrooms in serving bowl; top with Mustard Sauce [1]; toss gently to coat. Garnish with cheese, dill and radishes.