WAX BEAN AND CHERRY TOMATO SALAD WITH GOAT CHEESE DRESSING

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Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing image

Tangy goat cheese makes a perfect salad dressing for wax beans (haricots verts work well here, too). To balance the creamy cheese, I toss the sweet tomatoes with a bright, acidic vinaigrette. Together, they make an amazing summer salad.

Yield Serves 4

Number Of Ingredients 10

12 ounces yellow cherry or pear tomatoes, halved
1 small shallot, very thinly sliced
Kosher salt and freshly ground black pepper
1 fresh Thai chile, minced
1/3 cup red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
12 ounces wax beans, trimmed
6 ounces fresh goat cheese, softened
2 tablespoons fresh lime juice
12 fresh basil leaves

Steps:

  • Season the tomatoes and shallot with salt, then toss with the chile, vinegar, and 1/4 cup of the olive oil. Let stand for at least 15 minutes or up to 1 hour.
  • Meanwhile, bring a large pot of water to a boil. Fill a large bowl with ice and water. Generously season the boiling water with salt and then add the beans. Cook until crisp-tender, about 5 minutes. Drain, transfer to the ice water, and drain again when the beans are room temperature. Cut the beans into 2-inch lengths at an angle.
  • Combine the goat cheese, lime juice, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt in a blender. Puree until smooth and fluffy. Toss with the beans until well coated.
  • Place the wax beans in serving dishes. Top with the tomato mixture. Grind a little black pepper over the whole salad, then tear the basil leaves over the top. Serve immediately.

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