VOLUME 1 - Kilimanjaro Foods

Green Bean Salad With Feta-Walnut Mimosa
VINAIGRETTE
1 scallion
4 t white wine vinegar
1/4 c walnut oil (or vegetable oil)
Salt
black pepper,Fresh Ground
SALAD
1 1/4 oz walnuts-about 1/3 cup,Halved
1 1/2 lb green beans
3 eggs
2 1/2 oz feta cheese about 1/2 cup,Crumbled
PREPARATION:
For the vinaigrette, mince the scallion. In a small bowl, mix the
vinegar, oil, and scallion. Season to taste with salt and pepper.
Heat oven to 350F. Put walnuts in a cake pan and toast, stirring
once or twice, until lightly browned, about 7 minutes. Cool and then
chop finely.
Cook beans in a large pot of boiling, salted water until crisp-tender,
about 4 minutes. Rinse under cold running water and drain
thoroughly. Gently pat dry.
Put eggs in a saucepan, cover with water, and bring to a simmer.
Cover, remove saucepan from heat, let stand for 20 minutes, drain.
Cool eggs, separate whites from yolks, and chop separately into fine
dice.
Recipe can be made to this point several hours ahead.