- 12 ounces slender green beans (preferably haricots verts), trimmed
- 12 ounces mushrooms, sliced
- 4 heads Belgian endive, cut crosswise into 3/4-inch-thick slices
- 3 tablespoons white wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup olive oil
- 1 fresh chive bunch, sliced
- Blanch green beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well. Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.
- Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables and refrigerate. Let dressing stand at room temperature.)
- Pour dressing over vegetables and toss to coat. Season with salt and pepper.