Green Bean, Chevre And Pignoli Nut Salad
Published December 14, 1985
- Total Time
- About 15 minutes
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Ingredients
½ pound firm, crisp green beans, stems trimmed
¼ pound chevre (goat cheese), preferably aged domestic
¼ cup pignoli nuts, lightly toasted
VINAIGRETTE
1 large shallot, minced
2 teaspoons Dijon mustard
1 tablespoon raspberry vinegar
3 tablespoons light, fruity olive oil
Freshly ground pepper
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 9 milligrams cholesterol; 171 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 2 grams fiber; 109 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 quarts of water to a boil, add salt, then beans. Cover and cook in briskly simmering water for 2 to 3 minutes. Drain in a collander and quickly refresh under cold running water. Pat dry, place in a mixing bowl and set aside.
- Step 2
In a small bowl, combine the shallot, mustard and vinegar. Whisk in the oil in a thin, steady stream until mixture is thoroughly blended. Season to taste with pepper.
- Step 3
Pour the vinaigrette over the beans and toss to mix. Transfer green beans to a salad bowl, crumble the chevre into bite-size pieces and scatter over the beans. Top with a sprinkle of toasted pignoli nuts and serve.
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