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.
—JoanG
Ingredients
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1/2 pound
fresh green beans, trimmed if desired
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1 tablespoon
extra virgin olive oil
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1/2 teaspoon
coarse sea salt
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1 teaspoon
Dijon mustard
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1/2 teaspoon
honey, agave, or maple syrup
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salt and freshy ground pepper
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1
clove garlic, minced
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1 tablespoon
Tangerine or orange balsamic vinegar
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3 tablespoons
orange or lemon infused olive oil
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1 or 2
heads of romaine, outer leaves removed,cleaned and crisp romaine leaves, torn into inch long pieces
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2 ounces
fresh goat cheese,crumbled
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2 tablespoons
candied or toasted slivered almonds
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2
tangerines, peeled and divided into segments
Directions
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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.
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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.
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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,
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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.
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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.
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.
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