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Green Bean, Walnut, and Chevre Salad
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.
Ingredients
| 1 teaspoon | salt |
| 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 |
Directions
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.
