The beauty of this Butter Lettuce, Fennel & Haricot Vert Salad lies in its simplicity and flavor.
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
The beauty of this Butter Lettuce, Fennel & Haricot Vert Salad lies in its simplicity and flavor.
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(No Ratings Yet)Loading...Instructions
- 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.
- 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.
- In a small bowl, combine dressing ingredients (champagne vinegar through salt) and whisk until honey in fully incorporated. Set aside.
- 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.
- 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.
- Dot each salad with cherry halves and sliced fennel. Drizzle each with vinaigrette and top with sugared walnuts. Serve immediately.
Nutritional Information
Per Serving
- Calories: 215
- Fat Content: 13.3
- Protein Content: 5.2
- Carbohydrate Content: 20.8
- Fiber Content: 4.1
- Sugar Content: 12.7
