Green Bean, Chevre And Pignoli Nut Salad
- Total Time
- About 15 minutes
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Ingredients
Yield:4 - 6 Servings
- ½pound firm, crisp green beans, stems trimmed
- ¼pound chevre (goat cheese), preferably aged domestic
- ¼cup pignoli nuts, lightly toasted
- 1large shallot, minced
- 2teaspoons Dijon mustard
- 1tablespoon raspberry vinegar
- 3tablespoons light, fruity olive oil
- Freshly ground pepper
Vinaigrette
Preparation
- Step 1
Bring 2 quarts of water to a boil, add salt, then beans. Cover and cook in briskly simmering water for 2 to 3 minutes. Drain in a collander and quickly refresh under cold running water. Pat dry, place in a mixing bowl and set aside.
- Step 2
In a small bowl, combine the shallot, mustard and vinegar. Whisk in the oil in a thin, steady stream until mixture is thoroughly blended. Season to taste with pepper.
- Step 3
Pour the vinaigrette over the beans and toss to mix. Transfer green beans to a salad bowl, crumble the chevre into bite-size pieces and scatter over the beans. Top with a sprinkle of toasted pignoli nuts and serve.
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