Green Bean Chevre And Pignoli Nut Salad Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Cook the beans in boiling salted water for 5-6 minutes, until just tender, then drain and refresh under cold running water. Shake well to remove excess water, then pat dry with kitchen paper. You can do this the day before and keep the cooked beans in the fridge, in a bowl covered with cling film.
• Heat 1 tablespoon of the oil in a small pan, add the garlic and fry quickly until crisp and lightly golden. Tip into a bowl with the oil from the pan and leave to cool. This can be done the day before and covered with cling film and chilled.
• On the day, whisk together the remaining oil, vinegar, mint, salt and pepper. Pour over the beans and mix well. Tip into a serving bowl and scatter over the garlic in its oil.

Steps:

• Combine onion and 2 tablespoons vinegar in a small bowl and let stand for 30 minutes. Drain onion and return to bowl. Set aside.
• Steam green beans until crisp-tender. Drain. Set aside.
• In a small cup or bowl combine basil and mint. Set aside 2 tablespoons. Blend remainder into onion/vinegar mixture.
• On a large salad platter, arrange end piece of one tomato slice against the rim of the plate, cover partially with goat cheese slice, sprinkle with onion mixture. Repeat with remaining tomato slices, cheese and onion mixture, working from rims to center of platter (starting tomato slices at different points around rim of platter).
• Divide green beans into 4 bundles and fan out between tomatoes.
• Sprinkle tomatoes with reserved basil/mint mixture.
• Sprinkle olives over beans.
• Season salad with salt and pepper.
• (Can be prepared one hour before serving and refrigerated, bringing back to room temperature).
• Just before serving sprinkle oil and vinegar over entire salad.

Steps:

• Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.

Steps:

• Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.