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Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

Name: Green Beans with Goat Cheese and Fresh Lemon Vinaigrette
Yield: 8
Ingredients: 2 lb. green beans; Zest of 1 lemon; 2 tbsp. lemon juice (about 1 lemon); 3 tbsp. olive oil; 1 tsp. kosher salt; 1/2 tsp. cracked black pepper; 2 oz. goat cheese

By Rori TrovatoPublished: Jan 1, 2008

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The vinaigrette can be made up to 1 day in advance, covered, refrigerated, and brought to room temperature before serving.

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Ingredients

2 lb. green beans
Zest of 1 lemon
2 Tbsp. lemon juice (about 1 lemon)
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. cracked black pepper
2 oz. goat cheese

Directions

1. Step 1In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook). In a large bowl, whisk together lemon zest, juice, olive oil, salt, and pepper. Add beans to bowl and toss. Transfer to a serving platter and sprinkle with crumbled goat cheese.