Green Beans with Gruyère and Mushrooms

from The Martha Stewart Cookbook
via Mary Lonergan

serves 6 to 8

1 pound tender young green beans, trimmed and diagonally cut in half
3 tablespoons unseasoned rice vinegar or sherry vinegar
1 tablespoon Dijon mustard
chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/8 pound Gruyère, coarsely grated
1/8 pound white mushrooms, trimmed and sliced thin

Blanch the beans in a large pot of boiling water until tender, 4 to 5 minutes. Drain and chill.

To make the vinaigrette, whisk or shake the vinegar, mustard and parsley until creamy. Season with salt and pepper to taste. Toss the beans with the vinaigrette until completely coated. Then toss in the Gruyère and mushrooms and serve.

This is a delicious picnic item to serve with other salads (e.g., Curried Tuna Salad and Potato Salad with Wine and Mustard Vinaigrette) and meats. It’s great at room temperature. It is also a nice side dish, serving 6.