Photo of Haricot vert, pear and goat cheese salad by WW

Haricot vert, pear and goat cheese salad

Points® value
Total Time
40 min
10 min
30 min
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.


Balsamic vinegar

½ cup(s)

Packed light brown sugar

2 tsp(s)

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

Table salt

tsp(s), or to taste

Black pepper

pinch(es), freshly ground, or to taste


  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.


Swap apples for the pears and toasted walnuts for the cheese, if you prefer (could affect Points value).