Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Green Bean Salad with Walnuts, Fennel, and Goat Cheese Recipe
Photo: John Kernick

Yield:

Makes 8 to 10 servings

Recipe from

Real Simple

Nutritional Information

Calcium 83 mg
Calories 203
Caloriesfromfat 73 %
Carbohydrate 11 g
Cholesterol 6 mg
Fat 17 g
Fiber 4 g
Iron 1 mg
Protein 6 mg
Satfat 3 g
Sodium 214 mg

Ingredients

1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced into half-moons (1¼ to 1½ cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese, crumbled

Preparation

In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad. In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.

Note:

Sara Quessenberry,

Real Simple

November 2004
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