Ingredients:
1/2 cup Sliced Almonds
2 lbs Green Beans (trimmed)
3 Tbsp Sherry or White Wine Vinegar
2 Tbsp Fresh Lemon Juice
3/4 tsp Salt
1/2 tsp Pepper
1/3 cup Olive Oil
1 pint Cherry Tomatoes (halved)
2 Shallots (thinly sliced)
2 Garlic Cloves (minced)
1/2 (4-oz.) Goat Cheese Log (crumbled)
2 Shallots (thinly sliced)
2 Garlic Cloves (minced)
1/2 (4-oz.) Goat Cheese Log (crumbled)
Directions:
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds.
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds.
