Green Bean Salad with Walnuts, Fennel, and Goat Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 tablespoons dijon mustard |
2 tablespoons white wine vinegar |
3/4 teaspoon kosher salt, plus more for the water |
1/2 teaspoon freshly ground black pepper |
1/3 cup extra-virgin olive oil |
2 pounds green beans, trimmed |
1 small fennel bulb, thinly sliced into half-moons (11/4 to 11/2 cups) |
3/4 cup walnuts, toasted and coarsely chopped |
1 4-ounce log fresh goat cheese, crumbled |
Directions:
1. In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad. In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
|
|