Thursday, November 11, 2010

Green Bean and Tomato Salad

The Maple Peppercorn Pork Chops were just one aspect of a lovely dinner I made today. I made a green bean salad to serve with dinner. I thought something lighter tasting would go well with the rich pork chops. Nigel and I also ate a lot of the Boursin as a snack while everything was cooking, oops!



Green Bean and Tomato Salad

1 1/2 lb. green beans
1/2 carton cherry tomatoes, sliced in half
Boursin Herbed cheese

Dressing (Make this to taste)
4 tbsp. Olive oil
3 tbsp. Red wine vinegar
Juice from 1/2 lemon
Sea salt and cracked black pepper
2 cloves garlic, minced
1 medium shallot, minced
1 tsp. sugar

Steam green beans only until bright green, then blanch in a bowl filled with ice water.

Whisk dressing ingredients together, be sure to taste as you go and adjust vinegar and lemon juice to your preference.

Pour dressing over beans, tomatoes, and cheese and mix together.

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