Green Beans with Ricotta Salata

Tender fresh string beans sprinkled with fresh basil leaves and ricotta salata and coated with a homemade mustard vinaigrette. Feta cheese can be substituted if ricotta salata is not available.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1 1⁄2 teaspoons salt, plus
• 1⁄8 teaspoon salt
• 8  ounces string beans, stem ends trimmed
• 1  ounce ricotta cheese, crumbled
• 10  small fresh basil leaves
• 1⁄4 teaspoon Dijon mustard
• 1 1⁄2 teaspoons red wine vinegar
• 1 1⁄2 tablespoons olive oil
• 1  pinch fresh ground black pepper

Directions

1. Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves.
2. Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.