It’s spring!! I guess I can’t use winter as an excuse to eat more carbs, stews, casseroles, heavy foods in general anymore. You know…so that I have enough energy to stay warm? No? Am I the only one? As soon as spring rolls around I get so excited to see all the different kinds of vegetables and fruits that make it to the stores. The varieties of produce at the Asian supermarkets such as Lotte or H Mart is amazing. I just want to eat everything I see! But since there is plenty of time, I’m really craving for this salad that I made for my sister-in-law’s bridal shower way back then. It’s salad with warm goat cheese. It is beautiful. The crisp arugula and spinach mix with balsamic dressing, the crunch of the French green beans and walnuts, served with warm, soft, tangy goat cheese (chevre) on a crusty baguette, drizzled with honey…that is what I’m talking about!
1/2 cup walnuts
1/4 lb french string beans
8 (1/4 inch) round slices of goat cheese
8 baguettes slices, sliced diagonally about 1 inch thick
1 large garlic clove
1 (5oz) arugula with baby spinach mix
cherry tomatoes, halved
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
2 tsp minced shallots
1/4 cup of olive oil
salt & pepper to taste
1. Bring a medium size pot of water to a boil. Once boiling, turn off heat. Pour some boiling water on the walnuts. Let it soak for 1 minute. Dry & broil the walnuts in the oven for 2 minutes. Then lightly sprinkle with sea salt. Set aside to cool.
3. Blanch the string beans in the boiling water for 2 minutes. Then rinse with cold water, drain and set aside in a sieve to dry.
4. Place a slice of goat cheese on each baguette. Line the baguette slices on a baking sheet and toast under broiler for 2 minutes with the goat cheese. Rub garlic clove on the bottom side of the baguette, the opposite side of the goat cheese.
5. Whisk the first 3 dressing ingredients until combined. While whisking, gradually add olive oil in a stream until combined. Salt & pepper to taste.
6. Toss string beans, arugula mix, walnuts, cherry tomatoes, & mix in enough vinaigrette to coat salad. Place 2 baguette pieces on top and drizzle with honey. Bon Appetite!