The beauty of this Butter Lettuce, Fennel & Haricot Vert Salad lies in its simplicity and flavor.

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6 servings 00:10 00:02 00:12 American Dinner
Instructions
  1. Place walnut halves and powdered sugar in a ziplock bag. Gently shake until walnuts are generously coated with sugar. Transfer to fine mesh sieve placed over a bowl and gently shake excess sugar from walnuts. Set aside.
  2. Blanch haricot verts in boiling water for 2 minutes and then transfer to an ice bath to cool. Drain and place on paper towels to dry completely. Set aside.
  3. In a small bowl, combine dressing ingredients (champagne vinegar through salt) and whisk until honey in fully incorporated. Set aside.
  4. In a small bowl, mix goat cheese, fresh lime zest, fresh lime juice, and honey, until fully combined and honey has dissolved. Place a dollop (or cannelle) of flavored cheese on the edge of each plate.
  5. Divide haricot verts among plates (fan them out a bit for nice visual appeal). Divide leaves of lettuce among plates (overlapping them a bit to cover plate, allowing beans to peek out from underneath). Set aside.
  6. Dot each salad with cherry halves and sliced fennel. Drizzle each with vinaigrette and top with sugared walnuts. Serve immediately.
Nutritional Information
  • Calories: 215
  • Fat Content: 13.3
  • Protein Content: 5.2
  • Carbohydrate Content: 20.8
  • Fiber Content: 4.1
  • Sugar Content: 12.7
1251 2 1251 MG 7632
Ingredients 1/2 cup walnut halves 1/4 cup powdered sugar 1/2 lb haricot verts (French green beans) 2 heads butter lettuce 25 to 30 Stemilt dark-sweet cherries, stemmed, pitted and halved 1 large bulb fennel, trimmed and thinly sliced 3 to 4 oz fresh Chevre goat cheese 1/2 teaspoon lime zest 1 tbsp freshly squeezed lime juice 1 tsp honey 1/4 cup champagne vinegar 2 tbsp extra virgin olive oil 2 tsp honey pinch salt