Ingredients
Salt
3/4 pound green beans
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
6 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 head, Boston lettuce
Leftover Pot Roast, thinly sliced
1/4 red onion
Preparation
In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
Toss beans with another third dressing; add to plates.
Toss pot roast slices and onion in remaining dressing, and mound on top of plates.
