Haricot verts and pink tree oyster mushroom salad

I made this salad as my 3-course meal for my friend coming into town from Seattle. I blanched the haricot verts and sauteed the mushrooms in thyme, garlic, s&p. My boyfriend and I collaborated on the dijon, red wine vinaigrette. I added candied pecans and parmesan cheese to top it off.

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