Maple Mustard Green Beans with Goat Cheese
Maple Mustard Green Beans with Goat Cheese
35 minutes
10 minutes
Salads
Ingredients
- 1 pound fresh green beans
- 3 shallots thinly sliced
- 1 tablespoon Fustini's Delicate SELECT olive oil
- ½ cup pomegranate arils
- 3 to 4 ounces of goat cheese crumbled
- ¼ cup Fustini's Michigan Apple balsamic
- 2 tablespoons dijon mustard
- 1 tablespoon Iron Fish Bourbon maple syrup
- kosher salt and pepper
- ½ cup Fustini's Delicate SELECT olive oil
- 1 tablespoon fresh chopped chives
Directions
- Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for at least 5 minutes. Pat the beans dry with a paper towel.
- Slice the shallots into thin slices. Place them in a saucepan and cover them with olive oil - you don&rsquo,t need a lot, but enough to cover the shallots. Heat over medium heat and cook, stirring often, about 6 to 8 minutes until the shallots begin to turn golden. Right when they become slightly golden, remove them with a slotted spoon and place them on a paper towel to drain excess oil.
- Place the green beans on a large platter. Drizzle with the vinaigrette. Sprinkle all over with the shallots, goat cheese and pomegranate. Add another pinch of salt and pepper if desired. Serve!
- In a bowl, whisk together the balsamic, mustard, maple syrup and a big pinch of salt and pepper. Whisk in the oil until the dressing is emulsified. Add in the chives. Whisk to combine.
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