Instructions: In a large shallow baking dish brush four 5-inch circles with 1 tablespoon of the fat and chill until it is hardened. Peel the potatoes into even cylindrical shapes and slice them paper thin crosswise, preferably using a mandoline. In the bottom of the baking dish arrange the potato slices, overlapping, to form a 4-inch ring on each circle of hardened fat, leaving a 1-inch border all around, brush the slices with the remaining 1 tablespoon of fat, and chill them for 30 minutes (the potatoes will discolor slightly). Bake the potato rings in a preheated 425 degree oven for 15 minutes, or until they are crisp and brown. While the potatoes are baking, in a skillet cook the mushrooms in 2 tablespoons of the oil over moderately high heat, stirring, for 3 minutes, or until they are browned lightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. In a large bowl whisk together the vinegar and salt and pepper to taste, add the remaining 2 tablespoons oil in a stream, whisking, and add the green beans, patted dry, and the mushroom mixture.

Toss the salad well, divide it between 4 plates, and arrange a potato ring carefully on top of each salad.

Yield: 4 servings

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