Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Green Bean Salad with Walnuts, Fennel, and Goat Cheese
Photo by John Kernick

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1 ½ tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • ¾ cup walnuts, toasted and coarsely chopped
  • ½ teaspoon freshly ground black pepper
  • 1 small fennel bulb, thinly sliced into half-moons (1 to 1 cups)
  • ¾ teaspoon kosher salt, plus more for the water
  • + 11 more ingredients
    • ½ teaspoon freshly ground black pepper
    • 1 small fennel bulb, thinly sliced into half-moons (1 to 1 cups)
    • 2 pounds green beans, trimmed
    • ¾ teaspoon kosher salt, plus more for the water
    • 1 4-ounce log fresh goat cheese, crumbled
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons white wine vinegar
    • ¾ cup walnuts, toasted and coarsely chopped
    • 2 pounds green beans, trimmed
    • 1 ½ tablespoons Dijon mustard
    • 1 4-ounce log fresh goat cheese, crumbled

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 a...

View full recipe at My Recipes

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