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!