Green Bean Salad With Pecans & Gorgonzola |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor. Ingredients:
1 teaspoon dijon mustard |
2 teaspoons apple cider vinegar |
2 tablespoons scallions, thinly sliced (white & green parts) |
2 -3 tablespoons olive oil |
1/2 teaspoon sea salt |
1 teaspoon fresh ground black pepper |
1 cup pecans, large pieces broken |
2 lbs green beans, trimmed |
3/4 cup gorgonzola, crumbled |
Directions:
1. In a medium saucepan, bring 1-2 inches water to boil.
2. Prepare a bowl with water & ice.
3. Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
4. Using a slotted spoon, transfer the beans to the icewater to stop cooking.
5. Once the beans are cool, place them on a flour sack towel to dry.
6. In a small bowl combine mustard & vinegar. Slowly whisk in oil.
7. Add salt & pepper to taste.
8. In a medium bowl, combine green beans & scallions.
9. Pour dressing over and stir to coat.
10. Sprinkle nuts & cheese on top.
11. Cover and chill for 15 minutes.
12. Serve chilled.
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