This fresh and light salad will have everybody reaching for seconds. For variation, try some feta cheese for the goat cheese, and substitute roasted pine nuts for the almonds.
Ingredients
- ice as needed: 0 piece
- green beans: 1 pound (trimmed, fresh)
- olive oil: 1.5 Tbsp
- lemon juice: 1 Tbsp (freshly squeezed)
- Dijon mustard: 1 tsp
- zest of 1/2 lemon: 0 piece
- salt and freshly ground black pepper: 0 piece (to taste)
- sugar: 1 pinch (to taste)
- soft goat cheese, crumbled: 2 ounces
- almonds: 0.25 cup (sliced; toasted)
Metric Conversion
Stages of cooking
-
Make an ice bath by filling a large bowl with ice water, and set aside.
-
Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
-
Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
-
Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
-
Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
