Green beans and tomatoes take on another level of flavor marinated in a tangy vinaigrette, for a perfect salad for a summer meal. A topping of shaved Asiago adds nutty, cheesy pizzazz to the mix.


  • 2 pounds green beans, trimmed
  • 1/4 cup white wine vinegar
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 2 ounces Asiago cheese, shaved


  1. In a steamer, steam the beans for about 5 minutes, until crisp-tender. Rinse with cold water and let cool.
  2. In a large bowl, combine the vinegar, garlic, mustard, honey and salt and whisk to mix well. Whisk in the olive oil. Add the green beans and toss to coat. Add the tomatoes and toss gently. Let marinate for 20 minutes at room temperature or overnight in the refrigerator.
  3. Transfer to a serving bowl and top with Asiago cheese.

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