Parisian Salad -Green Beans, Mushrooms, Vinaigrette

We returned last week from Paris and one of the very simple 'appetizers' we experienced was from a restaurant right near the Eiffel Tower called Chez Francis which gave us great views and pictures once they lit it up for the night. Of course was I clever enough to have taken a picture of the actual salad we ate there- NO of course not! However here is a picture of the restaurant and the meals we chose-- Kevin had Duck L'orange and I had the Veal Liver --it was fabulous. As you also may note they don't serve vegetables with their main course so that is why we ordered this salad as an appetizer.
If you look at the pics below also is me building the salad at home.
***On a side note while we were away I received a very nice email from Carla V. (the mom of one of Katie's friend Laura) anyhow --she raved about the Roast Chicken recipe previously blogged about from the Paris Cookbook --so if you haven't tried it out yet...***

Ingredients
Sliced Tomato - one 1/2 thick slice
Mushrooms-thinly sliced -surrounding the tomato **decided next time much thinner slice**
Green Beans cooked - pile on top of the tomato - it really was a large serving ** next time cooking them more or pressure cooking/boiling rather than steaming/micro**
Balsamic vinaigrette with a small scallion chopped *used bottled salad dsg*

 Only had grape tomatoes but they served it on a thick slice. Yes, we will definitely slice the mushrooms thinner and I sprinkled my diced shallots over the mixture as I was using bottled dressing.

 I had microwaved the fresh green beans and then plunged them into ice water to chill them and stop cooking. Next time will definitely boil or pressure cook them as they were tooo crisp!

And this is how it was served -- but will put it on a round plate next time for better presentation as it was looking too crowded on this square one.