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GREEN BEAN, GOAT CHEESE AND OLIVE SALAD
Basil Champagne Vinaigrette:
4 teaspoons finely chopped fresh basil
2 tablespoons Champagne vinegar
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
Salad:
1/4 cup kosher salt
1 pound green beans, or 1/2 pound green and 1/2 pound yellow wax beans
1/2 cup cherry tomatoes, halved if large
1/2 cup pitted kalamata or other briny black olives, halved lengthwise
4 ounces aged goat cheese, cubed
Salt and freshly ground pepper to taste
Combine the basil, vinegar, salt and pepper in a bowl, whisk together and allow to steep for a few minutes, then whisk in the olive oil in a steady stream to emulsify.
Prepare a large bowl of ice water. Bring 6 quarts of water to a boil in a large pot, then add the 1/4 cup kosher salt, return to a rolling boil, then add beans (2 batches if 2 types of beans), return to a boil and blanch for 2 to 5 minutes, until crisp-tender, drain immediately drain, and put into the ice water. When cool, remove from the ice water and pat dry. Toss beans with tomatoes, olives, goat cheese and vinaigrette. Taste and adjust seasoning. Serves 4.
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