GREEN BEAN & FENNEL SALAD Roasted Garlic Oil
Serves 6
1 ½ tablespoons Dijon Mustard
1 ½ teaspoons white wine vinegar
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup Roasted Garlic Oil
2 pounds green beans, trimmed
1 small fennel bulb, thinly sliced in half moons
¾ cup walnuts, toasted and coarsely chopped
4 ounces goat cheese, crumbled
1. In a medium bowl, whisk together the mustard, vinegar, salt and pepper. Gradually add the Roasted Garlic Oil until well combined; set aside.
2. Bring a large saucepan of salted water to a boil. Add green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you are ready to assemble the salad.
3. In a large bowl, combine green beans, fennel, and walnuts. Add cheese and vinaigrette dressing just before serving. Toss well and serve at room temperature or chilled.
NOTE: Feta or fresh mozzarella cheese may be substituted for goat cheese.