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.

Dressing

 * 2 tablespoons olive oil
 * 2 tablespoons red wine vinegar
 * 1 teaspoon Dijon mustard
 * ¼ teaspoon salt
 * ¼ teaspoon freshly ground pepper

Salad

 * ¾ pound green beans, trimmed
 * 1 tablespoon olive oil
 * 1 pound assorted mushrooms, sliced
 * ¼ teaspoon salt
 * 1 garlic clove, crushed through a press
 * 3 cups mesclun salad greens or baby arugula]]
 * 2 cups radicchio, coarsely chopped
 * ½ cup Gruyere cheese, coarsely grated
 * ¼ 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.