1 1/2 tablespoons Dijon mustard
2 tablespoons white wine vinegar (I used red wine vinegar)
3/4 teaspoon kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
2 pounds green beans trimmed
1 small fennel bulb thinly sliced (about 1 1/4 cups)
3/4 cup walnuts, toasted and coarsely chopped
1 4-ounce log fresh goat cheese
1) In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
2) Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you're ready to assemble the salad.
3) In a large bowl, combine the green beans, fennel, and walnuts. Add the goat cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
You may remember my Chili Lime Snap Pea Recipe from Real Simple awhile back, well this is just as simple and just as yummy. I love that it takes five minutes to assemble and is fresh and the veggies are crunchy and it has plenty of flavor. The ingredients are also very easy to find!
Bill is a huge fennel fan, and every time we are at the farmer's market he suggests it, but my aversion to the smell has always prevented us from purchasing it (it has a black licorice/anise scent). However, I found including it in a salad with a flavorful vinaigrette seemed to overpower the pungentness (is that a word?) and make it very complimentary.
This is something I made more with him in mind and ended up loving it myself. We also tried golden beets this week, and those were not a hit in the Roger's household, but we gave them the old college try!
Enjoy your weekend friends! Eat well and try something new :)
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