Green Bean Salad With Walnuts, Fennel, And Goat Cheese Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop the cooking process.
• STEP 2.In a large bowl, combine the blanched green beans, sliced fennel, chopped walnuts, and crumbled goat cheese.
• STEP 3.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the green bean salad chilled or at room temperature. It can be stored in the refrigerator for up to 2 days.
• STEP 6.Garnish with additional chopped walnuts and crumbled goat cheese before serving, if desired.

Cooking Tips

• To blanch the green beans, make sure to have a bowl of ice water ready to immediately cool them down after boiling.
• For extra flavor, toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant before adding them to the salad.
• If you don't have fennel, you can substitute it with thinly sliced red onion for a slightly different flavor profile.

Storage and Serving

• Store the green bean salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled or at room temperature as a side dish or a light lunch option.
• Garnish with additional chopped walnuts and crumbled goat cheese before serving, if desired.