green beans and marinated goat cheese salad

Green beans with goat cheese is a favorite with D and me. We don't have it too often, though. And usually, it is a filling meal by itself, depending on portion size. Sometimes, I like to serve a soup or sandwich along to round out the meal.

Any favorite marinade for the goat cheese would work. This time I used whatever was handy at home. Goat cheese doesn't have to marinate for long - just as long as it takes to get the beans ready - start marinating the goat cheese before getting the green beans ready.

I used frozen petite green beans for this recipe as we usually have it handy year-round. Ever since Ana started solids, we always have a large bag of frozen green beans and peas handy in the freezer. Ana seems to like steamed or sautéed peas and green beans, and of course corn.

Ingredients
2-3 handfuls frozen whole green beans
½ medium onion sliced thin (optional)
4-5 oz goat cheese
some chopped walnuts
some dried cranberries
1 tsp olive oil

marinade for goat cheese: 2 Tbsp olive oil 1 Tbsp cider vinegar ½ tsp coarse salt (adjust to taste) 1 tsp red pepper flakes ½ tsp dried marjoram or parsley

vinaigrette for green beans: 3 Tbsp olive oil 2 Tbsp balsamic vinegar some salt and any dried herbs handy

Preparation

1. marinate the goat cheese, slice it first if preferred
2. heat olive oil in a pan, sauté the onions with a pinch of salt till almost caramelized
3. add the green beans and a tiny pinch of salt and sauté till beans are tender
4. off heat, allow the green beans to cool a little and drizzle some vinaigrette
5. top with sliced or crumbled goat cheese, walnuts and cranberries
6. serve at room temperature