Green Bean Salad with Dried Cherries and Almonds

Ingredients

green beanstrimmed

1 1/2 lb

baby gem lettucetorn

15 cups

cucumbersliced into half-moons

1 1/2 cup

dried cherries

3/4 cup

sliced almondstoasted

3/4 cup

goat cheesecrumbled

Vegannutritional yeastmix with a squeeze of lemon juice for tanginess

3/4 cup3/4 cup

fresh mintchopped

1/2 cup

olive oil

3/4 cup

shallotminced

2 shallot

red wine vinegar

4 1/2 tbsp

honey

Veganmaple syrup

3 tsp3 tsp

Dijon mustard

1 1/2 tsp

garlicminced

2 clove

kosher salt

to taste

black pepper

to taste

Method

1. 01Bring a large pot of salted water to a boil. Add green beans and cook 2 to 3 minutes until bright green and crisp-tender.
2. 02Transfer green beans to ice water to stop cooking. Drain well, pat dry, and cut into 1-inch pieces.
3. 03Toast almonds in a dry skillet until fragrant, about 3 to 5 minutes.5 min
4. 04Whisk olive oil, shallot, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper in a small bowl until combined.
5. 05Combine lettuce, cucumber, green beans, dried cherries, almonds, goat cheese, and mint on a large platter or in a large bowl.
6. 06Drizzle dressing over salad and toss gently until evenly coated. Serve immediately.

Fits

• Vegetarian
• Pescatarian