INGREDIENTS 1 lb Blue Lake Beans
8oz Fresh Shiitake Mushrooms
½ tsp. Chopped Garlic
8oz Marinated Fresh Mozzarella
1oz Toasted Slivered Almonds                                                   
Marinade from Cheese, reserved
Red Wine Vinegar
Cracked Black Pepper
Kosher Salt
Olive Oil

METHOD Clean and blanch beans in salted boiling water for about 45 seconds. Remove beans from water using slotted spoon or tongs and “shock” in ice water to stop cooking. Drain and set aside. Slice mushrooms and sauté in olive oil and garlic on med-high heat until soft. Season with salt and pepper and set aside to cool. In a bowl, combine beans, mushrooms, cheese and toasted almonds. In separate bowl, mix 2 parts marinade with 1 part red wine vinegar and add to bean mix and toss to coat. Check for seasonings and adjust salt and pepper if necessary.

Chef Steve’s Notes: choose beans that look fresh and are not bruised. You can substitute cranberry beans, haricot verts, or other varieties. Make sure to remove stem end before blanching.  I like to use shiitake mushrooms because they really keep their unique texture and flavor when sautéing, but you can substitute Crimini, Portobello and just about any other firm, meaty mushroom. As autumn is porcini season, they would also be an excellent choice. Stored in an air-tight container, the salad can keep for several days!