Mushroom Bean Salad

Ingredients

• 1/2 pound crimini mushrooms
• 1 pound green beans, trimmed
• 4 tablespoons olive oil, divided
• 1 teaspoon sesame oil
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds, toasted

Stem and clean mushrooms. Cut in half. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place mushrooms cut side down. Cook until caramelized on cut side, about 4-5 minutes. Flip and continue to cook mushrooms until tender. Set aside.
Bring a large pot of salted water to a boil. Add the beans at once and cook uncovered until crisp and tender, about 4-5 minutes. Prepare an ice bath in a large bowl. Drain beans in colander and transfer to the ice bath to stop cooking. When beans are cool, drain and let dry.
Crush the sesame seeds in a mortar and pestle. Whisk oils, vinegar, mustard, salt, pepper and crushed sesame seeds. Add the beans and mushrooms and toss to coat. Enjoy!