Little Roc Recipe Company

French Green Bean Salad

Serves: 4
Prep time: 10 minutes
Cook time: 2 minutes*
Total time: 12 minutes*

Ingredients

• 4 tsp. white wine vinegar
• 4 tsp. extra virgin olive oil
• 1 tsp. Dijon mustard
• 1/2 tsp. honey
• 1 lb. French green beans (haricots verts),  trimmed**
• 3 tbsp. thinly sliced shallots
• 1/4 cup crumbled goat cheese
• 2 tbsp. chopped walnuts, toasted

Directions

1. For the vinaigrette, in a small bowl whisk together vinegar, oil, mustard and honey. Season with salt and pepper to taste. Set aside.
2. Bring a large pot of salted water to boiling. Add beans; cook 2 minutes. Drain, then immediately place beans in a large bowl of ice water. Let stand in ice water 3 minutes. Drain; transfer to a large serving bowl.
3. Pour vinaigrette over beans. Add shallots; toss to combine. Sprinkle with cheese and walnuts and serve.

Recipe notes:  *3 minutes stand time extra
**Or use snap beans if French beans are unavailable, and increase cooking time by 2 minutes.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Orange-Ginger Dressing

• 1-1/4 tsp. Bragg’s Amino Acids or lite soy sauce
• 1 tbsp. plus 2 tsp. fruit sweetened orange marmalade
• 2 tsp. rice wine vinegar
• 1 tsp. toasted sesame oil
• 1/2 tsp. ground ginger

Salad

• 1/2 cup Kim Chi, coarsely chopped (measured before chopped)
• 6 cups lightly packed baby spinach leaves
• 3 large red radishes, halved and thinly sliced
• 2 tbsp. sliced almonds, optional (or other mild flavored nut such as toasted pine nuts or macadamia nuts)

In a large salad bowl, combine the amino acids, orange marmalade, rice vinegar, sesame oil, and ginger; stir to combine. Add Kim Chi, mix well. Add spinach and radishes; toss well. Sprinkle with nuts.

*If desired, dressing amount can be doubled for a more heavily dressed salad.

Serves 4.

Developed by: Little Roc Recipe Company