Green Bean Salad With Walnuts, Fennel, and Goat Cheese

John Kernick

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Serves 8-10| Hands-On Time: 30m | Total Time: 40m

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

In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.
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.
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.

By Sara Quessenberry, November 2004

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 203Calories From Fat 73%

Calcium 83mg
Carbohydrate 11g
Cholesterol 6mg
Fat 17g
Fiber 4g
Iron 1mg
Protein 6mg
Sat Fat 3g
Sodium 214mg

What does this mean? See Nutrition 101.

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Quick Tip

The vinaigrette, green beans, and walnuts can be prepared and refrigerated, separately, up to 1 day in advance. Toss the green beans with the fennel, walnuts, goat cheese, and vinaigrette just before serving.