I found this recipe in a book I picked up at the library entitled, "Eat Greens" by Barbara Scott Goodman and Liz Travato. It is packed full of all sorts of yummy ideas for salads and green veggies. This recipe has an excellent combination of colors, textures and tastes!
serves 6 ( 6 points + )
- 1-½ lbs. fresh green beans, rinsed and trimmed
- 1 T. Dijon mustard
- ½ T. sherry vinegar
- ¼ c. olive oil
- salt and pepper to taste
- 2 c. torn radicchio leaves
- 4 oz. thinly sliced prosciutto ( about 6 slices)
- 1 oz. fresh shaved Parmesan cheese
In a saucepan of boiling, salted water, cook the green beans for 6-8 minutes or until crisp-tender. Drain and rinse in cold water. Place green beans in a large bowl.
Combine Dijon, vinegar, olive oil, salt and pepper. Pour over green beans and toss to coat.
Place radicchio leaves on a large platter. Top radicchio with green beans.
Cut prosciutto into strips and arrange over beans. Top with shaved Parmesan.