Haricot vert, pear and goat cheese salad
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Serve this Parisian-inspired salad at room temperature or chilled. It’s both tangy and sweet, creamy and crisp. The balsamic reduction is delicious drizzled on top.
Ingredients
Balsamic vinegar
½ cup(s)
Packed light brown sugar
2 tsp(s)
String beans
1 pound(s), French-cut haricot vert, trimmed
Pear
2 medium, firm but ripe, red-skinned recommended
Soft-type goat cheese
1½ oz, crumbled
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), freshly ground, or to taste
Instructions
1
In a small saucepan, combine vinegar and sugar; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, scraping sides and bottom of pan, until reduced by about 75% and liquid turns syrupy, about 20 to 30 minutes.
2
Meanwhile, steam or parboil haricot vert until crisp-tender, about 4 to 6 minutes. Immediately plunge haricot vert into an ice bath (or run under very cold water) to stop them from cooking; drain and allow to cool completely.
3
Next, core and thinly slice pears.
4
Place pears, haricot vert and cheese in a medium serving bowl; drizzle with balsamic reduction and season to taste with salt and pepper. Serve at room temperature. Yields about 1 1/4 cups per serving.
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