Ingredients
3/4 cup cut French green beans (haricots verts)3 tablespoons olive oil, divided 1/8 teaspoon salt1/8 teaspoon pepper1/4 cup balsamic vinegar1 ounce dark chocolate candy bar, chopped1 tablespoon red wine vinegar4 cups fresh arugula1 medium pear, peeled and cut into 1/2-inch cubes1/2 cup frozen pitted sweet cherries, thawed and halved1/4 cup dried cranberries3 tablespoons coarsely chopped pecans1 tablespoon minced dried apricots2 teaspoons thinly sliced fresh mint leaves
Preparation
Heat oven to 350°. In an 8-in. square baking dish, toss beans with 1 tablespoon olive oil, salt and pepper. Roast until tender, 12-15 minutes. Remove from oven. Toss with balsamic vinegar; refrigerate, covered, 1-1/2 - 2 hours.
Meanwhile, in a microwave, melt chocolate; stir until smooth. Pulse melted chocolate, red wine vinegar and remaining 2 tablespoons olive oil in a blender until smooth.
Divide arugula evenly between 2 salad bowls. Drizzle with chocolate mixture. Top with pears, cherries, cranberries and beans; sprinkle with pecans, apricots and mint leaves.
