Green Bean Salad with Walnuts, Fennel, and Goat Cheese

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


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


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


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.

Sara Quessenberry,

Real Simple

November 2004
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