Haricots Verts And Goat Cheese Salad With Almonds Recipes

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
• Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
• While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts, bring back to a boil, and cook until crisp-tender, about 2 minutes. Transfer the haricots to a bowl of ice water to stop cooking; drain and pat dry.
• Whisk together the orange juice, zest, vinegar, honey, and some salt and pepper in a large bowl. Gradually whisk in the olive oil until emulsified.
• Combine the haricots, almonds, most of the ricotta salata and some salt and pepper in a serving bowl. Pour some of the dressing over the top and gently toss to coat. Taste and add dressing, salt and pepper as desired. Sprinkle with the remaining cheese, and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
• Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
• Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
• Lay the prosciutto slices on a plate and top with the haricots verts.
• In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
• Crumble the goat cheese over the top. Garnish with the sprouts.

Steps:

• Bring a large pot of salted water to boil.
• Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
• Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
• Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
• Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

Steps:

• cook beans in a pot of boiling water until crisp tender, about 5 minutes.
• drain, rinse with cold water, pat dry.
• cook bacon in a skillet until crispy, transfer to paper towels to drain.
• add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
• add vinegar, mustard and dry mustard.
• whisk in oil, season with salt& pepper.
• toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

Steps:

• Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
• In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
• Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
• Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.