Citrus Crisp Green Bean Salad
I adore this christmas green bean salad! A chilled salad with crisp blanched green beans, it's served with oranges, pomegranate, goat cheese and almonds. Top with a maple vinaigrette for the best flavor ever!
Ingredients
- 1 pound fresh green beans
- 4 cups baby arugula greens
- 2 navel or cara cara oranges, segmented
- ½ cup pomegranate arils
- ⅓ cup whole almonds, chopped (roasted/salted is your preference!)
- 2 to 3 ounces goat cheese, crumbled
- kosher salt and pepper
maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, minced
- kosher salt and pepper
- ⅛ teaspoon freshly ground nutmeg
- pinch of red pepper flakes
- ½ cup olive oil
Instructions
- Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
- Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel. Cut them in half or in thirds - nothing fancy. Just run a knife through them.
- Place the beans and arugula in a large bowl and give them a pinch of salt and pepper.
- Top with the oranges, pomegranates, goat cheese and almonds. Drizzle the dressing on and toss well. Serve immediately!
maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, pepper flakes and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days - just shake or whisk before using.
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