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Author Notes: This salad was inspired by looking for ways to use my favorite vinaigrette which I decided to combine with my favorite green beans: roasted with olive oil and salt. I added the creamy goat cheese and crispy almonds to add variety of taste and texture. I use Blood Orange infused olive oil and Tangerine Balsamic Vinegar for this vinaigrette, which is so good I clean the plate with my finger.
- 1/2 pound fresh green beans, trimmed if desired
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey, agave, or maple syrup
- salt and freshy ground pepper
- 1 clove garlic, minced
- 1 tablespoon Tangerine or orange balsamic vinegar
- 3 tablespoons orange or lemon infused olive oil
- 1 or 2 heads of romaine, outer leaves removed,cleaned and crisp romaine leaves, torn into inch long pieces
- 2 ounces fresh goat cheese,crumbled
- 2 tablespoons candied or toasted slivered almonds
- 2 tangerines, peeled and divided into segments
- Toss the green beans with olive oil and salt and roast in a shallow pan at 425 degrees for about 30 minutes, until they have shriveled somewhat and are getting a little brown.
- While they roast, make the vinaigrette. Whisk the mustard, honey, garlic, salt and pepper. Whisk in the vinegar, mix well, then whisk in the olive oil, 1 Tbsp at a time.
- Mix the vinaigrette with the romaine (you don’t have to use all the dressing, leftovers are wonderful to use later). Arrange the greens on a plate,
- When the beans are ready and still hot, arrange them on the romaine. Garnish with tangerine segments, dots of goat cheese, and a sprinkling of the almonds.
- Note: to candy the almonds, heat a small skillet with 2 Tbsp sugar over medium heat. Stir constantly until sugar dissolves and almonds have a nice golden coat. Cool on a plate before serving.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best String Bean Salad
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