Green Beans with Gruyere and Mushrooms

3 pounds tender young beans
1/2 pound Gruyere, coarsely grated
1/2 pound white mushrooms, trimmed and sliced thinly

Vinaigrette:
1/4 cup light olive oil
1/4 cup Japanese vinegar or sherry wine vinegar
4 tablespoons Dijon mustard
Salt and freshly ground pepper to taste

Blanch and chill the beans. Mix the vinaigrette, whisking or
shaking it until creamy. Toss the beans with the vinaigrette until
completely coated. Toss in the Gruyere and mushrooms.

Source: Martha Stewart, "Entertaining"




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