Green Bean Salad with Fennel and Goat Cheese


  • 2 lbs. green beans, trimmed
  • 1 1/2 Tbsp. Dijon mustard
  • 2 Tbsp. white wine vinegar
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/3 c. extra-virgin olive oil
  • 1 small fennel bulb, thinly sliced into half-moons
  • 3/4 c. walnuts, toasted and coarsely chopped
  • 4 oz. fresh goat cheese, crumbled


Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Transfer to an ice bath until you’re ready to assemble the salad.

In a medium bowl, whisk together the mustard, vinegar, salt, and pepper. Gradually add the oil and whisk until well combined; set aside.

Assemble the salad, beginning with green beans, then adding fennel, walnuts and goat cheese. Top with dressing and enjoy!

Cool, crisp, and perfect for summer.