Green Bean Salad With Walnuts, Fennel, and Goat Cheese

Photo by John Kernick
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  • Serves 8-10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 203 calories
    • Calories 73 calories from fat
    • Fat 17 g
    • Sat Fat 3 g
    • Cholesterol 6 mg
    • Sodium 214 mg
    • Protein 6 mg
    • Carbohydrate 11 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 83 mg


  1. Check 1 1/2tablespoons Dijon mustard
  2. Check 2tablespoons white wine vinegar
  3. Check 3/4teaspoon kosher salt, plus more for the water
  4. Check 1/2teaspoon freshly ground black pepper
  5. Check 1/3cup extra-virgin olive oil
  6. Check 2pounds green beans, trimmed
  7. Check 1 small fennel bulb, thinly sliced into half-moons (1 1/4 to 1 1/2 cups)
  8. Check 3/4cup walnuts, toasted and coarsely chopped
  9. Check 14-ounce log fresh goat cheese, crumbled


  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.