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| recipe and image from here |
This is a delicious cold salad that I made tonight!
I didn't have sherry vinegar so I used red wine vinegar
and it was very tasty!
Green Beans with Goat Cheese, Tomatoes, and Almonds
1/2 c. sliced almonds
2 lbs. haricots verts (tiny green beans), trimmed
3 T. sherry vinegar*
2 T. fresh lemon juice
3/4 t. salt
1/2 t. pepper
1/3 c. olive oil
1 pint cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 (4-oz.) goat cheese log, crumbled
1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese and toasted almonds.
*White wine vinegar may be substituted.
by Cheryl, Barbara's daughter
2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese and toasted almonds.
*White wine vinegar may be substituted.
by Cheryl, Barbara's daughter
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