Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Photo: John Kernick

Yield: Makes 8 to 10 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 83mg
  • Calories: 203
  • Calories from fat: 73%
  • Carbohydrate: 11g
  • Cholesterol: 6mg
  • Fat: 17g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 6mg
  • Saturated fat: 3g
  • Sodium: 214mg

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

  1. 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.
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