- Organic Bound
Looking for a change of pace from lettuce-based salads? Here's an enticing salad that will add interest to any meal. Green beans and walnuts are a lovely combination, and the earthy bite of goat cheese balances the richness of the nut oil. Good-quality walnut oil is worth the investment. La Tournagelle and La Nogalera are two excellent brands, both with a warm, pronounced walnut flavor.
|1 pound||green beans (trimmed)|
|2 tablespoons||walnut oil|
|2 tablespoons||minced fresh flat leaf parsley|
|Sea salt (to taste)|
|freshly ground pepper (to taste)|
|4 ounces||crumbled chevre (goat cheese)|
|1/4 cup||chopped toasted walnut pieces|
Bring a large pot of water to a boil and add the salt. Add the beans and cook over high heat until crisp-tender, 4 to 6 minutes. Drain immediately and transfer the beans to a large bowl. Toss with the walnut oil to coat all surfaces. Add the parsley, salt, and pepper, and toss again.
Divide the beans among 4 salad plates. Scatter some of the crumbled cheese and walnuts over each serving. Serve warm or at room temperature for the best flavor.