Haricots Verts Salad with Pecans and Blue Cheese

Serving this flavorful bean salad on Bibb lettuce leaves transforms it into an elegant first course. Rich, creamy Danish blue cheese is ideal because it doesn’t overpower the delicate flavor of the beans.

• Kosher salt
• 1/2 lb. trimmed haricots verts, cut into 1/2-inch pieces
• 1 Tbs. Champagne vinegar
• 1/4 tsp. Dijon mustard
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1/2 cup pecans, toasted and coarsely chopped cup dried cranberries
• 1-1/4 oz. (1/4 cup) crumbled blue cheese, preferably Danish
• 6 large Bibb lettuce leaves

Bring a 4-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)

Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the haricots verts, pecans, cranberries, and blue cheese and gently toss to combine.

Arrange the lettuce leaves on a serving platter or individual salad plates and lightly season each with salt and pepper. Divide the salad among the lettuce leaves and serve.