Nov 18, 2007

Green Bean Salad with Pecans, Fennel, and Goat Cheese

1 1/2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
½ teaspoon 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 fennel bulb, thinly sliced into half-moons (1¼ to 1½ cups)

3/4 cup peacans, toasted and coarsely chopped

1 4-ounce log fresh goat cheese, crumbled

In a small food processor mix together the mustard, vinegar, salt, pepper and oil . Gradually Process 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 pecans. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.

Yield: Makes 8 to 10 servings

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