Haricots Verts With Goat Cheese And Warm Bacon Dressing Recipes

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING

Steps:

• cook beans in a pot of boiling water until crisp tender, about 5 minutes.
• drain, rinse with cold water, pat dry.
• cook bacon in a skillet until crispy, transfer to paper towels to drain.
• add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
• add vinegar, mustard and dry mustard.
• whisk in oil, season with salt& pepper.
• toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.

MARINATED HARICOTS VERTS WITH PROSCIUTTO AND GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
• Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
• Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
• Lay the prosciutto slices on a plate and top with the haricots verts.
• In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
• Crumble the goat cheese over the top. Garnish with the sprouts.

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
• Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
• While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

HARICOTS VERTS WITH WARM BACON VINAIGRETTE

Steps:

• Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
• Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.