Green Bean Salad with Apricot Vinaigrette

Green Bean Salad with Apricot Vinaigrette
Photo by Mark Thomas


  • 1 11 ½ -ounce can apricot-pineapple nectar
  • 1 ½ ounces ricotta salata or feta cheese
  • 3 tablespoons chopped unsalted dry roasted pistachios
  • 1 papaya
  • ¼ cup chopped dried apricots
  • 1 ¼ pounds slender green beans
  • ¼ cup rice vinegar
  • + 2 more ingredients
    • 1 5-ounce package mixed baby greens
    • *Available at cheese shops, some Italian markets and some specialty foods stores.

Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool. Cook green beans in large pot of boiling salted water until crisp-ten...

View full recipe at Epicurious


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