cooking class: Haricot Vert and Prosciutto Carpaccio Salad

This installment of the cooking class features two of the side dishes we prepared. The first is Haricot Vert (the French name for green beans) with toasted almonds. The second dish is a Prosciutto Carpaccio and Arugula salad. Both take just minutes!

Haricot Vert
(2 servings)

Ingredients:
- 8oz Haricot Vert (French green beans), trimmed
- 1 tbs. salted butter
- S+P to taste
- 2 tbs. blanched slivered Almonds

Procedure:
1. Place almonds in saute pan and heat until almonds are toasted (once they begin to change color to light brown remove them from saute pan and set aside- they will continue to cook while cooling).

2. Boil water. Add beans to water and boil for 1 min. Transfer to ice bath immediately to cool beans. Remove beans from ice bath and dry off.

3. Melt butter in saute pan. Add beans and S+P and saute until heated. Toss in almonds Serve immediately.
Prosciutto Carpaccio and Arugala Salad
(2 servings)

Ingredients:
- 8 slices thin Proscuitto
- 1 cup Arugala, cleaned and dried
- 1 oz Maytag Blue Cheese
- 2 tbs. Extra Virgin Olive Oil
- 2 tsp. Basalmic Syrup
- S+P to taste

Procedure:
1. Place 8 prosciutto slices flat on two plates covering the enitre base of plate.

2. Arrange Arugula in center of late in a high mound shape. Top with crumbled Maytag Blue Cheese. Season entire late with salt and fresh ground pepper to taste. Finally drizzle entire plate with extra virgin olive oil and balsamic syrup. Serve immediately.