We love this satisfying, citrusy salad with green beans. Make sure to top with plenty of hazelnuts and goat cheese!
1 3/4 teaspoons salt, divided
1 pound fresh green beans, trimmed
1 medium fennel bulb with stalks
4 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1/3 cup chopped blanched hazelnuts, toasted
3 ounces goat cheese, crumbled
How to Make It
Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain and pat dry with paper towels.
Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)
Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.