Green Beans And Goat Cheese Salad
|Green beans||4 1⁄2 Pound, ends trimmed|
|Black pepper||To Taste|
|Olive oil||1 1⁄2 Cup (24 tbs) (1 Cup Plus 2 Tablespoons)|
|Chopped toasted pecans||2 Cup (32 tbs)|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Grated hard goat cheese/Imported parmesan||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), crushed|
Steam green beans about 7 to 9 minutes, until crisp tender.
While beans are cooking, combine oil and vinegar and beat.
Add garlic and pepper.
Mix drained, warm beans with dressing and allow to sit about 10 minutes, longer if desired.
If beans will not be served within an hour or two, refrigerate, but return to room temperature before serving.
Just before serving, sprinkle beans with toasted pecans and grated cheese.
NOTE TO COOK: Carry marinated beans to party either in serving dish covered tightly with plastic wrap or in storage container.
Carry grated cheese and toasted pecans in separate containers.
Just before serving, finish dressing salad with cheese and pecans.