Ingredients
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3 pounds
Haricot verts, trimmed
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8
strips of microwave bacon, cooked
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1/2 cup
chopped shallots (2 large)
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2
garlic cloves, minced
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1/4 cup
Sherry Wine Vinegar
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3 tablespoons
Dijon mustard
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1 teaspoon
dry mustard
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1/2 cup
olive oil
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1 cup
crumbled goat cheese (about 4 ounces)
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1/2 cup
dried cranberries
Directions
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Cook beans in a large pot of boiling salted water until crisp (about 5 minutes) remove and place in an ice bath to stop cooking. (You can do this day ahead, wrap in paper towels and store in large plastic bag in refrigerator, bring to room temperature day of serving)
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In a medium skillet over medium heat add 1 tablespoon of olive oil and cook shallots and garlic until softened. Add vinegar, dijon and dried mustard. Whisk in oil, season with salt and pepper. Set aside. (Can be made day ahead and stored in refrigerator, bring back to room temperature, whisk to combine)
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Toss beans, dressing in a large bowl. Sprinkle bacon, cheese and cranberries on top and serve.
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