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Photo: Jennifer Davick; Styling: Sissy Lamerton Photo by: Photo: Jennifer Davick; Styling: Sissy Lamerton

Green Beans with Goat Cheese, Tomatoes, and Almonds

Southern Living JUNE 2010

  • Yield: Makes 6 to 8 servings
  • Prep time: 21 Minutes
  • Other: 6 Minutes


  • 1/2 cup sliced almonds
  • 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


1. 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.

2. 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.

3. 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.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.