Green Beans with Goat Cheese and Fresh Lemon Vinaigrette
Created by Rori Trovato
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.