Green Bean Salad with Salsa Dressing Teri Tsang Barrett   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 25 min Cook Time: 5 min 1 pound green beans 1 bunch frisée or escarole, torn into bite-size pieces 1/4 red onion, thinly sliced 1 cup Salsa Fresca 1 tablespoon extra-virgin olive oil Salt 1/2 cup sliced almonds, toasted 3/4 cup crumbled goat cheese 1. In a small pot of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain and rinse under cold water. 2. In a large serving bowl, combine the frisée, onion, green beans, salsa and olive oil; season with salt. Scatter the toasted almonds and goat cheese on top.

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