Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing

• 12 ounces yellow cherry or pear tomatoes, halved
• 1 small shallot, very thinly sliced
• Kosher salt and freshly ground black pepper
• 1 fresh Thai chile, minced
• 1/3 cup red wine vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 12 ounces wax beans, trimmed
• 6 ounces fresh goat cheese, softened
• 2 tablespoons fresh lime juice
• 12 fresh basil leaves

1. Season the tomatoes and shallot with salt, then toss with the chile, vinegar, and 1/4 cup of the olive oil.
2. Let stand for at least 15 minutes or up to 1 hour.
3. Meanwhile, bring a large pot of water to a boil.
4. Fill a large bowl with ice and water.
5. Generously season the boiling water with salt and then add the beans.
6. Cook until crisp-tender, about 5 minutes.
7. Drain, transfer to the ice water, and drain again when the beans are room temperature.
8. Cut the beans into 2-inch lengths at an angle.
9. Combine the goat cheese, lime juice, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt in a blender.
10. Puree until smooth and fluffy.
11. Toss with the beans until well coated.
12. Place the wax beans in serving dishes.
13. Top with the tomato mixture.
14. Grind a little black pepper over the whole salad, then tear the basil leaves over the top.
15. Serve immediately.

yellow cherry, shallot, kosher salt, fresh thai chile, red wine vinegar, extravirgin olive oil, wax beans, goat cheese, lime juice, basil

Taken from www.epicurious.com/recipes/food/views/wax-bean-and-cherry-tomato-salad-with-goat-cheese-dressing-390613 (may not work)