Artist, curator, and instructor Michelle Law is one very creative lady. Michelle’s artistic endeavors include creating paintings, children’s book illustration, greeting card design, theater set and costume design, and lots of mixed media:http://www.lmichellelaw.com/ – and we can’t forget cooking.
With a degree in Studio Art, Michelle is a wash-a-shore from the Midwest and her husband Mark is a Bearse (one of Cape Cod’s founding families). She has been involved with the Cotuit Center for the Arts since 2000.
Michelle loves to cook and here she shares her recipe for Green Bean & Gorgonzola salad.
Green Bean & Gorgonzola Salad
Ingredients:
1lb pound string beans, stem ends trimmed 
2 ounces Gorgonzola cheese, crumbled
20 small fresh basil leaves, sliced thin
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
Directions:
Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with gorgonzola and basil leaves.
In a small bowl, whisk together mustard, vinegar, olive oil, and pepper and pour over bean mixture. Toss and enjoy.
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Marveous Mavens 