The vinaigrette can be made up to 1 day in advance, covered, refrigerated and brought to room temperature before serving.
Servings: Serves 8
- 2 pounds green beans , trimmed
- Zest of 1 lemon
- 2 tablespoons ' ' lemon juice (about 1 lemon)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 ounces goat cheese , softened and crumbled
In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook). In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss. Transfer to a serving platter and sprinkle with crumbled goat cheese.