A fantastic usage for squash in the fall. If there is enough filling, it can be baked in custard cups submerged in a boiling water pan. Pie should not be baked with other items since the steam from the water will cause the pie to become soggy.
| Prep Time: | 15 mins |
| Cook Time: | 3 mins |
| Total Time: | 18 mins |
| Servings: | 4 |
Ingredients
- ice as needed
- 1 pound fresh green beans, trimmed
- 1 ½ tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- zest of 1/2 lemon
- salt and freshly ground black pepper to taste
- 1 pinch sugar, or more to taste
- 2 ounces soft goat cheese, crumbled
- ¼ cup toasted sliced almonds
Instructions
- Make an ice bath by filling a large bowl with ice water, and set aside.
- Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
- Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
- Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
- Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
Reviews
Love I also add a dash of balsamic vinegar no sugar…