These aren’t your garden-variety green beans—we’ve given them a makeover, elevating them from dull to drool-worthy. Steamed yet crispy, the warm and vibrant green beans are tossed in a lemon shallot vinaigrette and topped with creamy goat cheese and crunchy toasted walnuts. Such a simple, scrumptious and speedy (20 minutes, tops) side dish has us all full of beans.
- 1½ lb green beans, ends trimmed
- 3 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 2 tsp fresh lemon juice
- 1 tsp minced shallot
- 1 tsp Dijon mustard
- ¼ tsp honey
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup crumbled goat cheese
- ½ cup toasted chopped walnuts
FOR THE BEANS, bring a large pot of water to a boil over high heat. Reduce heat to low, add green beans, cover and cook until tender-crisp, about 3 minutes. Drain and rinse with cold water immediately to stop further cooking. Spread beans on paper towel and pat dry.
FOR THE VINAIGRETTE, in a small bowl, whisk olive oil, white balsamic vinegar, lemon juice, shallot, Dijon mustard, honey, salt and pepper. Toss beans with half the vinaigrette, place on serving plate and sprinkle with goat cheese and chopped walnuts. Drizzle with more dressing if desired.