Green Bean Salad with Fennel and Goat Cheese

Cool, crisp, and perfect for summer.

Ingredients

2 lbs. green beans, trimmed

1 1/2 Tbsp. Dijon mustard

2 Tbsp. white wine vinegar

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/3 c. extra-virgin olive oil

1 small fennel bulb, thinly sliced into half-moons

3/4 c. walnuts, toasted and coarsely chopped

4 oz. fresh goat cheese, crumbled

Directions

Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Transfer to an ice bath until you're ready to assemble the salad.

In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.

Assemble the salad, beginning with green beans, then adding fennel, walnuts and goat cheese. Top with dressing and enjoy!

Cool, crisp, and perfect for summer.