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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.

4 Servings


1 tsp


1 lb

green beans (trimmed)

2 Tbsp

walnut oil

2 Tbsp

minced fresh flat leaf parsley

Sea salt (to taste)

freshly ground pepper (to taste)

4 oz

crumbled chevre (goat cheese)

¼ 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.


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