Equipment
Large pot
Colander
Mixing bowl
Small bowl
Whisk
Ingredients
5 servings
Main
- 225 g green beans, trimmed
- 115 g goat cheese
- 30 g pignoli nuts, lightly toasted
Vinaigrette
- 100 g shallot, minced
- 10 g dijon mustard
- 15 ml raspberry vinegar
- 45 ml olive oil, light, fruity
- black pepper, freshly ground
Nutrition (per serving)
211
Calories
7g
Protein
8g
Carbs
18g
Fat
2g
Fiber
3g
Sugar
134mg
Sodium
Method
01
Bring 2 liters of salted water to a boil (100°C/212°F) in a large pot.
02
Add the green beans to the water and cook for 2 to 3 minutes until crisp-tender.
3mLook for: Bright green colorFeel: Slight resistance when bitten
03
Drain the beans in a colander and rinse immediately with cold water to stop the cooking process.
04
In a small bowl, whisk together the minced shallot, Dijon mustard, and raspberry vinegar.
05
Slowly drizzle the olive oil into the shallot mixture while whisking constantly to create an emulsion. Season with black pepper.
Look for: Thickened, uniform consistency
06
Pat the beans dry, place them in a mixing bowl, and toss with the vinaigrette.
07
Transfer the beans to a serving dish. Crumble the goat cheese over the top and sprinkle with toasted pine nuts.
Chef's Notes
- For the best texture, ensure your green beans are blanched to a perfect crisp-tender. Overcooking will result in mushy beans that won't hold up to the vinaigrette.
- To achieve a stable vinaigrette emulsion, always drizzle the oil in slowly while whisking continuously. If it separates, you can often rescue it by whisking in a tiny bit more Dijon mustard.
- Toast your pignoli nuts gently in a dry skillet over medium-low heat, tossing frequently, until fragrant and lightly golden. Watch them closely, as they can burn very quickly.
- Taste and adjust the seasoning of the vinaigrette before tossing with the beans. The tartness of the raspberry vinegar and the richness of the goat cheese will balance out the dressing.
Storage
Refrigerator: 2 days — Store dressing separately if possible to maintain bean texture.
