niçoise salad with extra-fine green beans
Recipe courtesy of Nick Barrington, CEC, ACE, Executive Chef, East Lake Golf Club (Atlanta)
- Lightly toss baby field greens in vinaigrette.
- Cook frozen extra-fine green beans for approximately 3 to 5 minutes or until they have reached desired texture. Let cool.
- Arrange ingredients atop salad in an artistic arrangement.
- Garnish with fresh cracked black pepper.