Fresh is Best

Over the weekend  I met up with some friends at the local farmer’s market.  I hadn’t been in a couple of weeks, so was thrilled to see the abundance of newly in-season produce.  I picked up some fresh corn, swiss chard, feta pesto, sourdough bread, and a pile of green beans.

Eager to get cooking (but briefly, so as not to further heat up the already hot kitchen, I whipped up a cold salad.  Hope you enjoy it as much as we did!

Chilled Green Bean & Goat Cheese Salad

  • 1 pound fresh green beans, trimmed
  • 2 Tablespoons balsamic vinegar
  • 4 Tablespoons extra virgin olive oil
  • 2 ounces good quality goat cheese
  • 1/4 c toasted & chopped nuts like hazelnuts, almonds, or walnuts
  • salt & pepper to taste

Bring a large pot of water to boil.  Drop the beans in and blanch until bright green and tender-crisp, about 3 minutes.  Pour into a colander and run under cold water, or immerse in an ice bath to cool and stop the cooking process.

Meanwhile, whisk together the vinegar, oil, salt and pepper in a bowl.  Add chilled green beans, goat cheese and toss to coat.  Sprinkle with nuts and enjoy!

5 thoughts on “Fresh is Best

  1. Thanks for sharing the recipe – it looks like one I’ll be using a lot this summer since my husband planted a ton of beans in our garden!

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