1/2 lb. Salami, cut into chunks
1 lb. Green Beans
1/4 cup sliced Green Onions
3 Tomatoes, peeled
1 Tbsp. Dijon style Mustard
1 Tbsp. White Wine Vinegar
1/4 cup Olive Oil
dash Salt & Pepper
Cut salami into 2 inch pieces. Cut pieces into 1/4 inch thick sticks.
Put into Mixing bowl. Trim tips and ends of green beans. Cut into
pieces about 3 inches long. Steam for 10 minutes or until beans are
tender; drain. Combine beans with the salami in a bowl. Add the
green onion. Cut tomatoes into wedges. Add to the vegetables.
Then add salami.
For the dressing, put mustard and vinegar into small mixing bowl.
Add salt and pepper. Slowly whisk in the olive oil until mixture is
creamy. Pour dressing over salami and vegetables. Turn over
gently with spatula until all pieces are coated. Cover and refrigerated
for 2 hrs. or more.