Beans and Greens with Sherry-Shallot Vinaigrette
Bring a pot of salted water to a boil. Add beans; return to a boil and cook 3 to 4 minutes, until crisp-tender. Drain beans and run under cold water until cool. Set aside.Advertisement
In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in shallots. Toss dressing with beans and escarole.