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
fresh goat cheese,crumbled
candied or toasted slivered almonds
tangerines, peeled and divided into segments
In This Recipe
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.
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.