We love this satisfying, citrusy salad with green beans. Make sure to top with plenty of hazelnuts and goat cheese! 

Recipe by Coastal Living April 2015


Credit: Brian Woodcock; Styling: Rachael Burrow

Recipe Summary test

15 mins
25 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain and pat dry with paper towels.

  • Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)

  • Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.