Harvest Bean and Blackberry Salad

Harvest Bean and Blackberry Salad

This recipe is Gluten Free from Thanksgiving Gluten Free Cooking Class 2012.


  • 2 tbsp aged sherry vinegar
  • 1/2 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 2 tbsp hazelnut oil
  • 4 tbsp extra-virgin olive oil (divided)
  • Salt and freshly ground black pepper
  • 1 large cipollini onion, sliced
  • 3/4 pound wild mushrooms, sliced
  • 1/4 pound fresh green beans, blanched and cut into 1/2-inch strips
  • 2 cups fresh blackberries
  • 1/2 cup toasted hazelnuts, crushed
  • 6 ounces soft goat cheese


  1. In a small bowl, whisk together vinegar, shallot, garlic, mustard, hazelnut oil and 2 tablespoons of the olive oil. Season with salt and pepper to taste.
  2. In a medium sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the cipollini and sauté until tender and lightly browned. Transfer to a plate and allow to cool to room temperature. Return the pan to the heat and add remaining 1 tablespoon olive oil. Add the mushrooms and sauté until liquid has released and mushrooms are lightly browned.
  3. In a medium bowl, toss beans, sautéed onion, berries and warm mushrooms with the vinaigrette. Season with salt and pepper to taste. Divide among 4 plates and garnish with nuts and cheese.