1. Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes. 2. Drain and rinse well under cold water; drain again and pat dry. 3. Combine vinegar,mustard and salt in medium bowl. 4. Slowly whisk in oil in thin stream. 5. Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette. 6. Season to taste with salt and pepper and let marinate 15 to 30 minutes. 7. Alternate radicchio and Bibb lettuce leaves over large platter. 8. Mound bean mixture in center, sprinkle with reserved pine nuts and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
