Created for the Pasta/Fruit Bowl
1. First, cook the haricots verts. Bring salted water to a boil, then reduce heat to a simmer. Prepare a separate bowl of water with ice.
2. Trim the ends of the haricots verts. Add to the simmering water and cook until al dente. Transfer to the ice bath with a slotted spoon to stop the cooking process. Remove after a minute. Pat dry with paper towels and set aside.
3. Next, prepare the dressing. In a food processor, puree cranberries until smooth. Add vinegar, shallot, mustard and sugar. Process until blended. Slowly add oil until blended. Transfer to a bowl and season to taste with salt and pepper.
4. To assemble, add the goat cheese and walnuts to the haricots verts, and toss with the dressing.
Created For: Serving Bowl
Main Ingredient: Vegetables
Cooking Time: Under 30 min.
Serving Size: 6 – 8
1 1/2 pounds haricots verts
1/2 cup fresh or frozen cranberries, thawed
1 1/2 tablespoons balsamic vinegar
1 small shallot, finely chopped
1 teaspoon Dijon mustard
1 1/2 tablespoons sugar
1 cup olive oil
2 1/2 ounces goat cheese, crumbled
3/4 cup walnuts, roughly chopped