Green Bean and Mushroom Salad

Description
When trimming the green beans, remove the root end, but leave the slender tip intact. It is edible and makes for a lovely presentation.

Ingredients
Dressing Ingredients: 2 tablespoons olive oil 2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper

Salad Ingredients: 3/4 pound green beans, trimmed 1 tablespoon olive oil 1 pound assorted mushrooms, sliced 1/4 teaspoon salt 1 garlic clove, crushed through a press 3 cups mesclun salad greens or baby arugula 2 cups radicchio, coarsely chopped 1/2 cup Gruyère cheese, coarsely grated 1/4 cup Niçoise olives

Directions
1. In a large bowl, whisk all dressing ingredients together. 2. Make the salad: Bring a large pot of water to a boil. Add the beans, return to boil, and cook until tender-crisp, 2 to 3 minutes. Drain beans well, and add to dressing; toss to combine. 3. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and salt. Sauté until mushrooms are tender and liquid has evaporated, stirring occasionally, 3 to 4 minutes. Stir in garlic. 4. Add the mushrooms to the bowl with the green beans, and toss well to coat with dressing. Add the salad greens and radicchio; gently toss to combine. Arrange salad on serving plates, and sprinkle each with cheese and olives.