Recipe information
Yield
serves 6
Ingredients
2 ounces whole almonds (about 1/2 cup)
Coarse salt
1 1/2 pounds haricots verts, ends trimmed
1 1/2 teaspoons sherry vinegar
1 tablespoon extra-virgin olive oil
Freshly ground pepper
2 1/2 ounces fresh goat cheese, crumbled
Preparation
Step 1
Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and place in the oven. Toast until they are fragrant and golden, about 10 minutes. Remove from the oven; let cool. Roughly chop; set aside.
Step 2
Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes. Drain, and transfer to a baking sheet; let cool, about 5 minutes.
Step 3
While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper. Add the goat cheese, and stir to melt slightly and coat the beans. Sprinkle with the almonds, and serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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