Haricots Verts and Goat Cheese Salad with Almonds

• 2 ounces whole almonds (about 1/2 cup)
• Coarse salt
• 1 1/2 pounds haricots verts, ends trimmed
• 1 1/2 teaspoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper
• 2 1/2 ounces fresh goat cheese, crumbled

1. Preheat the oven to 350F.
2. Spread the almonds on a rimmed baking sheet, and place in the oven.
3. Toast until they are fragrant and golden, about 10 minutes.
4. Remove from the oven; let cool.
5. Roughly chop; set aside.
6. Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes.
7. Drain, and transfer to a baking sheet; let cool, about 5 minutes.
8. While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper.
9. Add the goat cheese, and stir to melt slightly and coat the beans.
10. Sprinkle with the almonds, and serve.

almonds, salt, haricots verts, sherry vinegar, extravirgin olive oil, freshly ground pepper, goat cheese

Taken from www.epicurious.com/recipes/food/views/haricots-verts-and-goat-cheese-salad-with-almonds-392367 (may not work)