1 Review

Yummy! After taste testing, I increased the mustard to 1 tablespoon and used just 2 tablespoons of olive oil. I used both green and yellow beans and for the cheese I used one of my favorite blues: Crater Lake Blue. I also used toasted slivered almonds. This was delicious. I think it would also taste good with feta in place of the gorgonzola. Next time, I might add some grape tomatoes or halved cherry tomatoes.

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VLizzle July 30, 2008
Green Bean Salad With Pecans & Gorgonzola