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Green Bean Salad

A vibrant green bean salad tossed in a honey Dijon dressing, topped with toasted almonds, blue cheese and fried shallots
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

  • 1 pound green beans, trimmed
  • 5 tablespoons fresh lemon juice, (from 2 to 3 lemons)
  • ⅓ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons finely chopped chives
  • 1 medium shallot, thinly sliced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 small head endive, leaves separated
  • ¼ cup chopped Italian parsley
  • ¼ cup slivered almonds, toasted
  • 4 ounces blue cheese or feta cheese, sliced
  • ¼ cup Fried Shallots, (optional)

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until bright green, about 2-3 minutes. 
  2. Fill a large bowl with water and ice. Using a slotted spoon, immediately transfer the green beans to the ice bath. Let cool completely, then drain. Pat completely dry.
  3. In a small bowl, combine the lemon juice, olive oil, mustard, honey, chives, shallot, salt, and pepper. Let sit for about 5 minutes, or until shallot is tender. 
  4. In a large bowl, toss the blanched green beans with the endive leaves, parsley, and shallot dressing. 
  5. Arrange the salad on a serving platter. Serve topped with almonds, blue cheese, and fried shallots, if using.