Description
A vibrant and flavorful side dish featuring crisp-tender green beans tossed in a sweet and tangy maple mustard vinaigrette, topped with crispy shallots, juicy pomegranate arils, and creamy goat cheese—perfect for adding a fresh, colorful touch to any meal.
Ingredients
Scale
Vegetables and Toppings
- 1 pound fresh green beans
- 3 shallots, thinly sliced
- ½ cup pomegranate arils
- 3 to 4 ounces goat cheese, crumbled
- 1 tablespoon fresh chopped chives
Vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Kosher salt and pepper, to taste
- ½ cup extra virgin olive oil
For Cooking Shallots
- Olive oil (enough to cover shallots in pan)
Instructions
- Prepare ice bath: Fill a large bowl with ice and cold water to create an ice bath for shocking the green beans after blanching.
- Blanch green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 to 4 minutes until crisp-tender. Immediately transfer the beans to the ice bath using a strainer to stop the cooking process. Let chill for at least 5 minutes, then pat dry with paper towels.
- Make crispy shallots: Heat a small saucepan over medium heat and add enough olive oil to cover the shallots. Add the thinly sliced shallots and cook, stirring frequently, for 6 to 8 minutes until they turn golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare vinaigrette: In a bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, a pinch of salt, and pepper until well combined. Slowly whisk in the olive oil until the dressing is emulsified. Stir in the fresh chopped chives.
- Assemble salad: Arrange the blanched green beans on a large platter. Drizzle generously with the maple mustard vinaigrette. Sprinkle the golden shallots, crumbled goat cheese, and pomegranate arils evenly over the top. Add more salt and pepper if desired.
- Serve and store: Serve immediately as a vibrant side dish. Leftovers can be stored in the refrigerator and enjoyed cold; the flavors continue to develop after chilling.
Notes
- Blanching the green beans and shocking them in ice water helps retain their bright green color and crisp texture.
- Crispy shallots add a delightful crunch—be careful not to burn them, as they cook quickly once golden.
- The vinaigrette can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- This dish can be served cold or at room temperature.
- For a dairy-free option, omit the goat cheese or substitute with a vegan cheese alternative.
