Green Bean Salad With Pecans & Gorgonzola

Submitted by Chandra M

"Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 teaspoon Dijon mustard
• 2 teaspoons apple cider vinegar
• 2 tablespoons scallions, thinly sliced (white & green parts)
• 2 -3 tablespoons olive oil
• 1⁄2 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 cup pecans, large pieces broken
• 2 lbs green beans, trimmed
• 3⁄4 cup gorgonzola, crumbled

directions

1. In a medium saucepan, bring 1-2 inches water to boil.
2. Prepare a bowl with water & ice.
3. Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
4. Using a slotted spoon, transfer the beans to the icewater to stop cooking.
5. Once the beans are cool, place them on a flour sack towel to dry.
6. In a small bowl combine mustard & vinegar. Slowly whisk in oil.
7. Add salt & pepper to taste.
8. In a medium bowl, combine green beans & scallions.
9. Pour dressing over and stir to coat.
10. Sprinkle nuts & cheese on top.
11. Cover and chill for 15 minutes.
12. Serve chilled.

Reviews

[Vera C.]

Yummy! After taste testing, I increased the mustard to 1 tablespoon and used just 2 tablespoons of olive oil. I used both green and yellow beans and for the cheese I used one of my favorite blues: Crater Lake Blue. I also used toasted slivered almonds. This was delicious. I think it would also taste good with feta in place of the gorgonzola. Next time, I might add some grape tomatoes or halved cherry tomatoes.