A fresh summer salad packed with crisp green beans, juicy watermelon, creamy goat cheese and finished off with a tangy balsamic vinaigrette.
Course
Side Dish
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings6
AuthorHeather H. of Kitchen Concoctions
Ingredients
1/4cupextra virgin olive oil
1tablespoonlemon juice
2tablespoonsbalsamic vinegar
1shallotminced
1/2tspsalt
1/4tspfreshly ground pepper
1lbgreen beanstrimmed
2cupscubed seedless watermelon
2tablespoonsvery thinly sliced fresh basil leaves
14-ounce package goat cheese, crumbled
Instructions
In a small bowl, whisk together the oil, lemon juice, vinegar, shallot, salt, and pepper. Set aside.
Meanwhile bring a large pot of salted water to a boil. Cook the green beans for 5 minutes, or until crisp-tender. Drain and transfer green beans to a large bowl filled with ice water to cool. Drain green beans from the ice water and return to a large bowl. Add the watermelon, basil, and dressing. Toss to coat.
Divide among salad plates. Top each salad with goat cheese. Salad can e served at room temperature or chilled.