by JoanG
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JoanG's Notes:
Expand1/2 pound fresh green beans, trimmed if desired Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon coarse sea salt Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1/2 teaspoon honey, agave, or maple syrup Ask a question about this ingredient
salt and freshy ground pepper Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 tablespoon Tangerine or orange balsamic vinegar Ask a question about this ingredient
3 tablespoons orange or lemon infused olive oil Ask a question about this ingredient
1 or 2 heads of romaine, outer leaves removed,cleaned and crisp romaine leaves, torn into inch long pieces Ask a question about this ingredient
2 ounces fresh goat cheese,crumbled Ask a question about this ingredient
2 tablespoons candied or toasted slivered almonds Ask a question about this ingredient
2 tangerines, peeled and divided into segments Ask a question about this ingredient
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.
Ask a question about this stepWhile they roast, make the vinaigrette. Whisk the mustard, honey, garlic, salt and pepper. Whisk in the vinegar, mix well, then whisk in the olive oil, 1 Tbsp at a time.
Ask a question about this stepMix 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,
Ask a question about this stepWhen 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.
Ask a question about this stepNote: 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.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
