Mixed Greens With Green Beans, Almonds and Dried Cherry Vinaigrette
Servings: 6
Ingredients
- Dressing:
- 1/3 cup minced shallots
- 3 1/2 Tablespoons Sherry wine vinegar
- 1/3 cup fresh mint leaves chopped
- 1 1/2 teaspoons sea salt
- 1 teaspoon pure maple syrup
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup unrefined cold-pressed extra-virgin olive oil
- 1/3 cup dried tart cherries
- Kosher salt
- 1 pound trimmed green beans
- 1 large head of red or green leaf lettuce cleaned and torn into bite size pieces, about 13 cups
- 1/2 cup slivered or sliced almonds or walnuts toasted, chopped
Instructions
- In a screw-top jar, combine the shallots, vinegar, mint, salt, maple syrup, pepper, and olive oil. Add dried cherries and set aside.
- Prepare a large bowl with ice water and set aside. Bring a large pot of water to a boil and add a couple of tablespoons of kosher salt. Submerge the green beans in the boiling water and cook 3-4 minutes or until they are crisp tender. Drain and immediately plunge into the ice water bath. After a few minutes, drain and set aside to dry a bit. Cut into bite size pieces.
- In a large serving bowl toss salad greens and green beans with the vinaigrette when you are ready to serve. Scatter almonds on top and serve immediately.
Notes
Not to complicate the recipe, but goat cheese or feta are both great additions.