Herbed Green Bean Salad
Updated: May 5
This is such a great summer salad. We love to serve this for gatherings since the green beans hold up and don’t get soggy the way a lettuce salad does.
1 lb Green Beans (trimmed)
1/3 cup Picnic Herbed Goat Cheese
3 tbsp Olive Oil
1 large Shallot (finely sliced)
Fine Sea Salt
Heat 2 tablespoons olive oil on medium in a small frying pan. When oil is hot add shallots and cook until crispy. You will need to keep an eye on them the entire time and stir frequently.
When crispy, remove shallots from oil. Put them in a small bowl and set to side to cool.
Put water on to boil for beans.
When water is at a full boil, add beans and cook for two minutes.
Remove beans from stovetop and rinse in colander with cold water until completely cool to stop the cooking. If you let them sit in colander and steam you will end up with mushy beans, not cool crisp beans for your salad.
Place cooled beans back in cooking pot (if it’s cool) and toss with Herbed Goat Spread and 1 tablespoon olive oil. Carefully mix everything together, tasting as you mix. Add salt to taste.
When thoroughly mixed, move mixture to serving bowl and scatter crispy shallots over the top.
If you are going to serve later, cover without shallots and put in fridge until ready. Scatter shallots just before serving.