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Green bean with goat cheese tomatoes & almonds
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| 1/2 c | sliced almonds |
| 2 lbs | haricots verist, ( tiny green beans) trimmed |
| 3 tbls | sherry vinegar |
| 2 tbls | fresh lemon juice |
| 3/4 tsp | salt |
| 1/2 tsp | pepper |
| 1/3 c | olive oil |
| 1 pint | cherry tomatoes, halved |
| 2 | shallots, thinly sliced |
| 2 | garlic cloves, minced |
1/2 (4 o) goat cheese log crumbled
1. Preheat oven to 350 . Bake almonds in single layer in anshallow pan 6 to 8 mins. Or until toasted and fragrant, stirring halfway through.
2. Cook green beans in boiling water to cover 6 to 8 mins or until crisp- tender; drain. Plunge beans into ice water to stop the cooking process; drain
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese an d toasted almonds.
* white wine vinegar may be substituted.
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