Haricot vert, pear and goat cheese salad
Packed light brown sugar
Uncooked string beans
1 pound(s), French-cut haricot vert, trimmed
2 medium, firm but ripe, red-skinned recommended
Soft-type goat cheese
1½ oz, crumbled
⅛ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
- 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.
- 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.
- Next, core and thinly slice pears.
- 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.