Equipment
Ingredients
Main
- 225 g green beans, trimmed
- 115 g goat cheese
- 30 g pignoli nuts, lightly toasted
Vinaigrette
- 100 g shallot, minced
- 10 g dijon mustard
- 15 ml raspberry vinegar
- 45 ml olive oil, light, fruity
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 211 kcal
- Protein
- 7 g
- Carbohydrates
- 8 g
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 134 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 11 mg
- Potassium
- 210 mg
- Calcium
- 61 mg
- Iron
- 1.6 mg
- Magnesium
- 35 mg
- Phosphorus
- 123 mg
- Zinc
- 0.8 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.15 mg
- Niacin
- 0.7 mg
- Folate
- 26 mcg
- Water
- 74 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring 2 liters of salted water to a boil (100°C/212°F) in a large pot.
Add the green beans to the water and cook for 2 to 3 minutes until crisp-tender.
Drain the beans in a colander and rinse immediately with cold water to stop the cooking process.
In a small bowl, whisk together the minced shallot, Dijon mustard, and raspberry vinegar.
Slowly drizzle the olive oil into the shallot mixture while whisking constantly to create an emulsion. Season with black pepper.
Pat the beans dry, place them in a mixing bowl, and toss with the vinaigrette.
Transfer the beans to a serving dish. Crumble the goat cheese over the top and sprinkle with toasted pine nuts.
Chef's Notes
- For the best texture, ensure your green beans are blanched to a perfect crisp-tender. Overcooking will result in mushy beans that won't hold up to the vinaigrette.
- To achieve a stable vinaigrette emulsion, always drizzle the oil in slowly while whisking continuously. If it separates, you can often rescue it by whisking in a tiny bit more Dijon mustard.
- Toast your pignoli nuts gently in a dry skillet over medium-low heat, tossing frequently, until fragrant and lightly golden. Watch them closely, as they can burn very quickly.
- Taste and adjust the seasoning of the vinaigrette before tossing with the beans. The tartness of the raspberry vinegar and the richness of the goat cheese will balance out the dressing.
Storage
Refrigerator: 2 days — Store dressing separately if possible to maintain bean texture.
Troubleshooting
Vinaigrette is thin or separated
Cause: Oil was added too quickly
Fix: Add 5ml of warm water and whisk again until combined.
Prevention: Drizzle oil in a very slow, steady stream while whisking vigorously.
Beans are mushy
Cause: Overcooked in boiling water or not cooled fast enough
Fix: Cannot be fixed
Prevention: Strictly follow the 3-minute limit and use an ice bath for cooling.
Cultural Context
While this specific salad is a modern creation, its components draw from classic French culinary traditions. The use of blanched green beans, a simple vinaigrette, and creamy goat cheese are hallmarks of French country-style cooking, often seen in regional dishes and bistro fare. The addition of toasted nuts and fruit vinegar adds a contemporary flair to these familiar elements.
