Serves 6
For the vinaigrette:
1 tsp Dijon mustard
2 Tbl balsamic vinegar
1 tsp fresh thyme leaves, chopped
1/2 small clove garlic, peeled & finely minced
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
2 Tbl balsamic vinegar
1 tsp fresh thyme leaves, chopped
1/2 small clove garlic, peeled & finely minced
1/4 cup extra-virgin olive oil
1/4 cup vegetable oil
kosher salt & freshly ground black pepper, to taste
1/2 pound green beans, trimmed
1 pound heirloom tomatoes, cored and sliced into 1-inch wedges
1/2 pound good-quality blue cheese, crumbled into large chunks
2 cups baby arugula, trimmed
kosher salt & freshly ground black pepper, to taste
For the vinaigrette: Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. The dressing can be made ahead and stored about five days, refrigerated in an airtight container.
Bring a large pot of salted water to a vigorous boil. (Add enough salt so that the water tastes like the ocean.) Add the trimmed green beans and boil until tender, about 2-3 minutes. Drain in a colander, then immediately plunge the beans into ice water. Allow the beans to cool in the ice water, about 1 minute, then thoroughly drain. Slice cross-wise in halves or thirds. Reserve.
Combine the green beans, sliced tomatoes, blue cheese and arugula in a large mixing bowl. Drizzle the vinaigrette over the top, just enough to evenly coat. (You definitely won’t not need to use it all – Save the rest for another salad.) Season with salt and pepper and toss to coat. Serve immediately.
