It's SUMMER...okay on Sunday, but close enough. It's time to start re-thinking the menu a bit and summer to me means the freshest fruit and veggies.
We are huge green bean fans around my house, but sometimes I get bored with the same steamed preparation. When the days are hot and you don't feel like serving a hot side dish, think about this cold green bean salad.
Green Beans with Goat Cheese, Tomatoes and Almonds
1/2 cup sliced almonds
2 pounds fresh green beans, trimmed
3 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
salt and pepper
1/3 cup olive oil
1 pint cherry tomatoes, halved
2 shallots, sliced thin
2 garlic cloves, minced
4 oz goat cheese, crumbled
Toast almonds in a large frying pan over medium heat until lightly toasted and fragrant, about 6-8 minutes.
Cook green beans in boiling salted water for 5 minutes or until crisp-tender; drain. Plunge beans in ice water to stop the cooking process, then drain again.
Whisk together the vinegar, lemon juice, mustard and salt and pepper in a large bowl. Add olive oil in a slow steady stream; whisking constantly until blended and smooth.
Add tomatoes, shallots, garlic and green beans. Toss to coat. Place green beans on a serving platter or bowl.
Top green beans with goat cheese and toasted almonds.