2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons sherry vinegar*
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 pint cherry tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 (4-oz.) goat cheese log, crumbled
How to Make It
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.
Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
Top green bean mixture with crumbled goat cheese and toasted almonds.
My supper club loved this, and it's my "go to" green bean dish for home and parties now. I like to use the goat cheese, but would substitute feta, too. So easy, plus I like the fact that it travels well!
LOVED this recipe. This may be the first time I've ever been compelled to write a review. Something about these simple ingredients combines to form the most perfect flavor with the beans, tomatoes, goat cheese, and toasted almonds. Remember, the recipe calls for just 1/2 the 4 oz. goat cheese log. It's perfect. Brought this to a potluck and tons of compliments. Adding this to my short list of go tos for a side dish.
Goat Cheese overload! The 4oz. of goat cheese was too much, in my opinion. It really upstaged the rest of the ingredients. That said, I would make this dish again, just go really easy on the goat cheese. For my guests who love goat cheese, they thought this dish was great!
I made this for a dinner party and was SOOO glad I did. It was a huge hit and people were asking for seconds and thirds. Extremely delicious -- I'm making it again tomorrow night for my dad's birthday dinner! I serve it with three other SL recipes... Lemon Chicken, Carrot Orzo and Fresh Herb Spoon Rolls... the perfect combination! PS -- I use fresh snap green beans from the produce section instead of the fancy haricots verts...
I used one bag of frozen green beans with the same amount of seasoning to yield 4 servings. Note: toss the beans with the vinegar mixture and then toss in the Olive Oil (decrease the oil to about 2 Tbsp). I also added a blend of garlic herbs to add more flavor and it was 5*
I have made this dish several times and it is very well received. The only thing different is that I might add more feta. It was served with lamb and potatoes. It can be made ahead and put together at the last minute.
Could not find haricots verts, so simply used regular green beans. Tried with goat cheese, which was okay. Substituted goat with feta cheese the second time around, which would rate a 5 star plus!
Served with lemon chicken and carrot orzo, all from the June '10 issue of Southern Living.
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