Ingredients
For the salad:
- 500 g fresh green beans, trimmed
- small pinch chili flakes
- 35 g toasted walnuts, chopped
- 35 g crumbled Roquefort blue cheese, more, if desired
For the dressing:
- 1 tablespoon white balsamic vinegar, divided
- 4 dates Medjool, pitted and chopped
- ½ small red onion, finely chopped
- Pinch of coarse sea salt
- 2 tablespoons extra-virgin olive oil
Instructions
- Place 1/2 tablespoon white balsamic vinegar, the chopped dates and onions in a small bowl. Add a small pinch of salt and mix well. Leave to marinate for 10 minutes. Then add remaining vinegar and olive oil to the bowl.
- Meanwhile, blanch the green beans. Bring a large pot of water to a gentle boil. Once boiling, add the green beans and cook until bright green and crisp tender (3 to 4 minutes, depending on size/type of green bean). Immediately drain the green beans in a colander and plunge them into ice cold water to stop the cooking process. Let them chill in the bath for 5 minutes. Pat the beans dry with a clean kitchen towel.
- Place the beans in a bowl season with a light sprinkle of salt and pepper. Pour over the dressing. Add a pinch of chili flakes. Toss and transfer to serving plate. Top with the crumbled blue cheese and walnuts. Serve and enjoy!
Nutrition
Notes
To toast the walnuts: There are two ways to toast walnuts: in the oven and on the stovetop. Both methods work very well., You can toast them in the oven at 190°C for 5 minutes or on the stovetop in a dry skillet over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, stirring frequently until the walnuts start to lightly brown and they smell toasted, about 5 minutes. Transfer the walnuts to a plate where they can cool before chopping.