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
- 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.
- 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.
- 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