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Green Bean Goat Cheese Salad

Oh, what to do with a beautiful bunch of green beans………

Green Bean Goat Cheese Salad!

My green beans this year were the most beautiful I have ever grown. I’m pleased, because the weather has been less than perfect for gardening. Beans usually like it warm and it really hasn’t gotten the normal summer warmth.

I usually make green beans in the as Tim would say “Northern” eaten style…..you know, fry up some bacon, add onion, beans, and water, then cook. I love this way, but it’s not very inventive for a food blog. So, I strived for something a little more creative.

Being a huge fan of goat cheese, I remember having it in a green bean dish, but is was a warm dish…………. why wouldn’t it work with a cold one………thank goodness it did. Now, every salad needs a crunchy element, I happen to love walnuts, but you can substitute what every kind of nut you prefer. But please,in the name of all that’s holy…….toast any nuts you are going to use in a salad. It enhances the flavor soooo much!

For a dressing, I used a basic dijon dressing with fresh tarragon ……..from my massive tarragon bush……..the thing is crazy big! Even if I used a cup everyday I would never use it all…….

This dish is super, super, simple. You can make it in advance, and assemble it right before you eat, making the perfect choice for a take-along dish. Serve Green Bean Goat Cheese Salad with grilled_______( fill in the blank) what ever you like for a perfect summer side dish!

Green Bean Goat Cheese Salad

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 1x
Category: Side Dish
Method: Cook
Cuisine: American

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Ingredients

Scale

1 pound of fresh green beans, trimmed
2 ounces of goat cheese
1/4 cup walnut, toasted
For Dressing:
3 teaspoons Dijon mustard
8 tablespoons olive oil
2 tablespoons rice wine vinegar
2 cloves garlic, minced
1 tablespoon fresh tarragon, minced
Salt and Pepper to taste

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Instructions

Steam or boil them for about 5 minutes until they are tender crisp. Drain and place in ice water to stop the cooking process. Drain beans from ice bath and set aside.
Mix all dressing ingredients and whisk until totally blended.
Place green beans in a serving bowl, crumble on goat cheese, and sprinkle with walnut. Dress before serving.

Keywords: green beans, goat cheese, walnuts, tarragon, side dish

Pomegranate Chicken

So have you tried pomegranates??? If you have not you really need to. What is a pomegranate you ask ……. well it’s one of those fruits that you look at every time you are at the store, but never have the nerve to try. You look at the big red globe and think what in the world would I do with that. Go ahead and get one, they are amazing. They are a bit daunting I must admit……..where do I begin. As I stood and stared at the first one I bought, wondering what in the world to do with it……… as my iPad sat there all knowing …….. I googled pomegranate, then thought a video would be a really good idea, and it was. I just picked a random one, so once I learned what to do, I cracked it open and OMG…….it was a site to behold! The red jewels inside just begged to be released……… but stop!……..all glory aside, they are messy little buggers, and they will stain anything, and I do mean anything they touch. Just ask my cute white top. But after I tasted them I really did not care. My deciding factor in trying them was wanting to make a recipe from another bloggers web site… Pinch of Yum. They have amazing recipes and one caught my eye …Pomegranate, Kale, and Wild Rice with Walnuts and Feta ,so I tried Lindsay’s recipe and all I can say is Pomegranates are wonderful, as was the recipe. Continue reading “Pomegranate Chicken”