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Photo: John Kernick Photo by: Photo: John Kernick

Green Bean Salad with Walnuts, Fennel, and Goat Cheese

Real Simple NOVEMBER 2004

  • Yield: Makes 8 to 10 servings


  • 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.

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

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Green Bean Salad with Walnuts, Fennel, and Goat Cheese Recipe