Green Bean Salad With Pecans & Gorgonzola
"Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 teaspoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 tablespoons scallions, thinly sliced (white & green parts)
- 2 -3 tablespoons olive oil
- 1⁄2 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1 cup pecans, large pieces broken
- 2 lbs green beans, trimmed
- 3⁄4 cup gorgonzola, crumbled
directions
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yummy! After taste testing, I increased the mustard to 1 tablespoon and used just 2 tablespoons of olive oil. I used both green and yellow beans and for the cheese I used one of my favorite blues: Crater Lake Blue. I also used toasted slivered almonds. This was delicious. I think it would also taste good with feta in place of the gorgonzola. Next time, I might add some grape tomatoes or halved cherry tomatoes.
RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California
