Haricot Vert, Pear and Goat Cheese Salad

By deedavis

Serve this Parisian-inspired salad chilled. It’s both tangy and sweet, creamy and crisp. The balsamic reduction is delicious drizzled on top.

Notes
Swap apples for the pears and toasted walnuts for the cheese, if you prefer

Ingredients

• 1/2 cup(s) balsamic vinegar
• 2 tsp packed light brown sugar
• 1 pound(s) uncooked string beans, French-cut haricot vert, trimmed
• 2 medium pear(s), firm but ripe, red-skinned recommended
• 1 1/2 oz soft-type goat cheese, crumbled
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste

Preparation

Step 1

In a small saucepan, combine vinegar and sugar; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally scraping sides and bottom of pan, until reduced by about 75% and liquid turns syrupy, about 20 to 30 minutes.


Meanwhile, steam or parboil haricot vert until crisp-tender, about 4 to 6 minutes. Immediately plunge haricot vert into an ice bath (or run under very cold water) to stop them from cooking; drain and allow to cool completely.


Next, core and thinly slice pears.


Place pears, haricot vert and cheese in a medium serving bowl; drizzle with balsamic reduction and season to taste with salt and pepper. Serve at room temperature. Yields about 1 1/4 cups per serving.