The day I created this salad (with the help of my favourite book ever) I was clearly in an adventurous and confident mood. But I was honestly not expecting it to be this delicious! Everything just tastes so darn good together!
This is also one of those dishes that really feels like a transition from summer to fall.
Lightly steam a bowlful of trimmed green beans, then drain and run under cold water to cool.
Chop the ends of a medium to large beet and peel off tough skin.
Use a mandoline on its thinnest setting to slice the beet.
Chop coarsely one small shallot.
Using a vegetable peeler, shave a small handful of parmesan cheese.
Toss everything in a bowl with the dressing below.
Dressing is equal parts :
grainy honey dijon mustard
extra virgin olive oil
red wine vinegar