Green Bean and Red Onion Salad with Chevre
- Yield 4 to 6 servings
The combination of green beans, tart apples and onions tossed in a light dressing make this a tasty side salad you won't soon forget.
- 1 pound fresh green beans
- 1/2 cup light olive oil
- 3 tablespoons raspberry vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons sugar
- 1 red onion, sliced into thin rings
- 3 Granny Smith apples, cored and thinly sliced
- 4 ounces chevre, cut into thin wedges
- Toasted walnuts (optional)
- Cook the green beans with enough water to cover in a saucepan for 3 to 4 minutes or until tender-crisp; drain. Plunge the green beans into cold water to stop the cooking process.
- Combine the olive oil, raspberry vinegar, dill, salt, pepper and sugar in a large bowl and mix well. Add the green beans and onion; stir to coat. Refrigerate, covered, for at least 8 hours. Add the apples and chevre and toss to coat.
Note: You may drain the dressing from the green beans and onion, arrange them on serving plates and top with the apples and chevre. Drizzle with dressing. You may also sprinkle the salad with toasted walnuts.
Recipe reprinted with permission from The Forward Arts Foundation’s The Swan’s Palette (Atlanta, Georgia, 2000).