Description
A vibrant and flavorful side dish featuring fresh green beans tossed in a tangy maple mustard vinaigrette, topped with crispy sautéed shallots, sweet pomegranate arils, and creamy goat cheese. This recipe offers a delightful balance of textures and tastes, perfect for complementing any meal.
Ingredients
Scale
Green Beans and Toppings
- 1 pound fresh green beans
- 3 shallots, thinly sliced
- Olive oil for cooking the shallots
- ½ cup pomegranate arils
- 3 to 4 ounces goat cheese, crumbled
Maple Mustard 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
- 1 tablespoon fresh chopped chives
Instructions
- Blanch the Green Beans: Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes until tender-crisp. Using a strainer, immediately transfer the beans to the ice bath to stop the cooking process. Let them chill for at least 5 minutes, then pat dry with paper towels.
- Prepare Crispy Shallots: Heat enough olive oil in a saucepan over medium heat to cover the shallots. Add the thinly sliced shallots and cook, stirring often, for 6 to 8 minutes until they begin to turn golden and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
- Make the Maple Mustard Vinaigrette: In a bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and pepper. Gradually whisk in the extra virgin olive oil until the dressing is emulsified. Stir in the chopped chives.
- Assemble the Dish: Place the blanched green beans on a large platter. Drizzle with the maple mustard vinaigrette evenly. Sprinkle with crispy shallots, crumbled goat cheese, and pomegranate arils. Add an additional pinch of salt and pepper if desired. Serve immediately or chilled.
- Storage and Serving Tips: Leftovers can be eaten straight from the fridge and maintain great flavor and texture.
Notes
- To save time, prepackaged crispy onions can be used instead of making your own shallots, about ⅓ to ½ cup.
- If making your own crispy shallots, ensure the oil is hot enough but not smoking to avoid burning.
- The vinaigrette can be stored in the fridge for a few days and just needs to be whisked again before use.
- For a gluten-free version, ensure all ingredients, especially mustard, are gluten-free certified.
- The dish is best served fresh but can be enjoyed chilled as leftovers.
Nutrition
- Serving Size: 1/6 of recipe (approx. 120g)
- Calories: 140
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 8mg
