Recipe: Green Bean and Fennel Salad

I started making this recipe from Real Simple salad as a side for Christmas dinner over a decade ago and it has remained as a family favorite every since. The recipe has since disappeared from the Real Simple archives so I am so happy I kept a record of it! It's wonderful any time of year, and can even serve as a main dish by adding some protein like hard boiled eggs or tuna. The goat cheese nicely balances the tang of the dijon dressing. It's one of my healthy go to's!

1 pound (bag) green beans, washed and trimmed

1 medium fennel bulb, cored and sliced

3/4 cup walnuts (toasted and coarsley chopped)

1 4 oz. log fresh goat cheese

1/3 cup extra virgin olive oil

1 1/2 tablespoons dijon mustard

2 tablespoons white wine vinegar

3/4 teaspoon salt

1/2 teaspoon black pepper

Blanch green beans in boiling water and cook until desired firmness. Be careful not to overcook, as you don't want them too mushy! Test after about 5 minutes. Transfer to bowl with ice to stop cooking. Strain and pat dry.

While beans are cooking, whisk together oil, mustard, vinegar, salt and pepper until well blended.

In a large bowl combine beans with fennel slices, walnuts, and goat cheese. Toss with dressing. Serve at room temperature.