Tangerine And Roasted Green Bean Salad

  1. Toss the green beans with olive oil and salt and roast in a shallow pan at 425 degrees for about 30 minutes, until they have shriveled somewhat and are getting a little brown.
  2. While they roast, make the vinaigrette. Whisk the mustard, honey, garlic, salt and pepper.rnWhisk in the vinegar, mix well, then whisk in the olive oil, 1 Tbsp at a time.
  3. Mix the vinaigrette with the romaine (you don't have to use all the dressing, leftovers are wonderful to use later). Arrange the greens on a plate,
  4. When the beans are ready and still hot, arrange them on the romaine. Garnish with tangerine segments, dots of goat cheese, and a sprinkling of the almonds.
  5. Note: to candy the almonds, heat a small skillet with 2 Tbsp sugar over medium heat. Stir constantly until sugar dissolves and almonds have a nice golden coat. Cool on a plate before serving.

green beans, extra virgin olive oil, salt, mustard, honey, salt, clove garlic, orange balsamic vinegar, orange, outer, goat cheese, candied, tangerines

Taken from food52.com/recipes/4753-tangerine-and-roasted-green-bean-salad (may not work)

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