Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Green Bean Salad With Walnuts, Fennel, and Goat Cheese
John Kernick
For a great make-ahead option, serve this simple salad—it’s delicious at room temperature or chilled.

Get the recipe.
Serves 8-10
preparation
30
minutes
cooking
40
minutes

Ingredients

1 1/2
tablespoons
Dijon mustard
2
tablespoons
white 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 into half-moons (1 1/4 to 1 1/2 cups)
3/4
cup
walnuts, toasted and coarsely chopped
1
4-ounce log
fresh goat cheese, crumbled

Directions

  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.


 

 

Sara Quessenberry
October 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 73 %
  • Calcium 83 mg
  • Carbohydrate 11 g
  • Cholesterol 6 mg
  • Fat 17 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 6 mg
  • Sat Fat 3 g
  • Sodium 214 mg
What does this mean? See Nutrition 101.