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.


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


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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