BEANS & MUSHROOMS VINAIGRETTE
1-1/2 lbs. string beans, whole, ends snipped
1/2 lb. mushrooms (tiny if possible)
Herbs de Provence, large pinch
3 tomatoes, diced
Vinaigrette dressing (see "Salad Dressing")
Fresh dill (if available)
1. Saute mushrooms in a little olive oil with Herbs de Provence until
cooked but not dead.
2. Add string beans glistening with beads of water from their rinsing.
Let steam without additional water. They should be cooked, but not overcooked,
and stay a bright green.
3. Drain well; pour dressing over all and let sit at room temperature.
Before serving add tomatoes and dill.