Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Karen Brosius, Columbia, South Carolina
Recipe by Southern Living June 2010

Gallery

Credit: Jennifer Davick; Styling: Sissy Lamerton

Recipe Summary

prep:
21 mins
additional:
6 mins
total:
27 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • *White wine vinegar may be substituted.

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