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Green Beans with Goat Cheese and Toasted Pecans

Posted by Peggy on February 5, 2010

Green Beans with Goat Cheese and Toasted Pecans
Recipe: Green Beans with Goat Cheese and Toasted Pecans

Ingredients

  • 1 teaspoon minced shallot
  • 2 teaspoons red wine vinegar
  • 1 pound green beans or haricots verts, ends snapped if necessary
  • 1 1/2 tablespoons walnut or extra virgin olive oil
  • 2 teaspoons fresh tarragon or 1/2 teaspoon dry
  • 2 ounces goat cheese crumbled
  • 1/3 cup walnuts or pecans, toasted

Instructions

  1. Macerate (soak) shallot in vinegar 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Boil green beans 2-5 minutes, depending on thickness of green, or until crisp tender. Drain and shock with ice water.
  2. Whisk oil into vinegar mixture and add tarragon. Toss green beans with vinaigrette. (If you'd prefer a warm salad, reheat dressed green beans in a large skillet at this point before tossing with goat cheese.)
  3. Toss with goat cheese and season with kosher salt and freshly ground pepper.
  4. Garnish with toasted walnuts or pecans and serve.

Time: 15 minutes

Number of servings (yield): 4 side dish servings (2 main course)

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