Ingredients

  • ½ pound firm, crisp green beans, stems trimmed
  • ¼ pound chevre (goat cheese), preferably aged domestic
  • ¼ cup pignoli nuts, lightly toasted

Vinaigrette

  • 1 large shallot, minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon raspberry vinegar
  • 3 tablespoons light, fruity olive oil
  • Freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      249 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 13 milligrams cholesterol; 166 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 – 6 Servings

Preparation

  1. Bring 2 quarts of water to a boil, add salt, then beans. Cover and cook in briskly simmering water for 2 to 3 minutes. Drain in a collander and quickly refresh under cold running water. Pat dry, place in a mixing bowl and set aside.
  2. In a small bowl, combine the shallot, mustard and vinegar. Whisk in the oil in a thin, steady stream until mixture is thoroughly blended. Season to taste with pepper.
  3. Pour the vinaigrette over the beans and toss to mix. Transfer green beans to a salad bowl, crumble the chevre into bite-size pieces and scatter over the beans. Top with a sprinkle of toasted pignoli nuts and serve.

About 15 minutes

Dining and Cooking