Green Bean Salad

 We like green beans, and this pretty salad has everything we like in it – a simple honey Dijon dressing, delicious add-ins like dates and Gorgonzola, really just a fancy blue cheese, and pecans.  It’s a nice change of pace and looks and tastes terrific.                 
                              Green Bean Salad
  9           ounces  Green Beans -- 1/2" pieces
  2           Tablespoons  Champagne Wine Vinegar
  1           Teaspoon  Dijon Mustard
  1           Teaspoon  Honey
     1/4    Cup  Olive Oil
     1/3    Cup  Pecans -- toasted, coarsely broken
     1/3    Cup  Dates -- chopped or golden raisins or craisins
  1           Ounce  Gorgonzola Cheese -- crumbled
  6           large  Lettuce Leaves
Cook beans until just tender, drain and cool in cold running water.  Dry.
Whisk vinegar, mustard, honey and a pinch of salt and pepper in a large bowl.  Whisk in the oil until emulsified.
Add the beans, pecans, dates and cheese and gently combine with dressing.
Arrange lettuce leaves on salad plates, divide the salad among the leaves and serve.

6 Servings


  1. I have sherry vinegar. Do you think that would work? I've never used the champagne one...yet. ;-)

    1. Yes, sherry vinegar is fine for this. However, if you find it, the champagne stuff is really good! I keep mine refrigerated, and use it sparingly!


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