ASPARAGUS AND GREEN BEAN SALAD WITH GOAT CHEESE AND PINENUTS

ASPARAGUS AND GREEN BEAN SALAD WITH GOAT CHEESE AND PINENUTS image

Yield 8

Number Of Ingredients 14

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1/2 lb French green bean, trimmed
1 cup frozen green peas
1 1/2 lbs asparagus, trimmed
6 oz goat cheese or feta, diced
2 tbsp pine nuts, toasted
2 tbsp white wine vinegar
1 small shallot, finely chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
pinch freshly ground pepper
1/2 cup extra virgin olive oil
1/4 cup fresh tarragon leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped

Steps:

1. Bring a large saucepan of water to a boil. Have a large bowl of ice water ready. Cook beans 3 to 4 minutes until just tender and transfer to ice water and pat dry. Repeat with peas, cooking for 1 minute, then into ice water and pat dry. Repeat with asparagus, cooking for 2 to 3 minutes, chill and pat dry. 2. Soak shallots in vinegar for a few minutes to soften. 3. Prepare dressing by whisking vinegar and shallots with lemon juice, Dijon mustard, salt and pepper and olive oil. Stir in herbs. 4. Just before serving toss beans peas and asparagus with dressing. Arrange on a platter and sprinkle with cheese and pine nuts.