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.
fresh green beans, trimmed if desired
extra virgin olive oil
coarse sea salt
honey, agave, or maple syrup
salt and freshy ground pepper
clove garlic, minced
Tangerine or orange balsamic vinegar
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
I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.