Green Bean Salad With Apricot Vinaigrette
Ready In: 30 mins
Serves: 6
Ingredients
- 11 1⁄2 ounces apricot nectar, should read apricot-pineapple nectar
- 1⁄4 cup rice vinegar
- 1⁄4 cup dried apricot, chopped
- 1 1⁄4 lbs green beans, trimmed
- 5 ounces mixed baby greens
- 1 papaya, peeled, seeded, thinly sliced lengthwise
- 3 tablespoons pistachio nuts, dry-roasted, chopped
- 1 1⁄2 ounces feta cheese, crumbled
Directions
- Boil nectar in medium saucepan until reduced to scant cup, about 5 minutes.
- Mix in vinegar and apricots.
- Let stand until apricots soften, about 15 minutes.
- Puree mixture in blender.
- Season to taste with salt and pepper.
- Cool.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Cool in large bowl of ice water.
- Drain again.
- Pat beans dry with paper towels.
- (Can be prepared 1 day ahead; wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.).
- Place beans in large bowl.
- Add 6 tablespoons vinaigrette and toss to coat.
- Season with salt and pepper.
- In another large bowl, toss mixed greens with enough remaining vinaigrette to coat.
- Season to taste with salt and pepper.
- Mound mixed greens in center of 6 plates.
- Surround with papaya slices.
- Arrange beans atop mixed greens.
- Sprinkle with pistachios and ricotta salata.
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