(adapted from The Summer Shack Cookbook by Jasper White)
12 oz. of green beans, trimmed
6 oz. of blue cheese, Great Hill, Maytag Blue, Stilton or Roquefort
1 c. classic bistro vinaigrette
1 med. red onion, thinly sliced into rings
2 med.-size head romaine, washed, dried and torn into pieces
Kosher salt and freshly ground black pepper
3/4 c. pitted Kalamata olives, drained and chopped
Bring a pot of heavily salted water to a boil an blanch the beens for about 5 to 7 minutes. Drain and run under cold water until chill. Break about 2 ounces of the cheese into a small bowl, add the vinaigrette and stir well. Combine the beans, red onion and vinaigrette. Add the romaine and toss gently. Season with salt and pepper. Place on individual plates or in a large salad bowl. Arrange most of the green beans on top so they are visible and garnish with olives and crumble with the remaining cheese.
Work ahead: You can blanch the green beans, make the vinaigrette and prepare the other ingredients earlier in the day. Toss the salad just before serving.