Haricots Verts Hazelnut and Gorgonzola Salad with Balsamic Vinaigrette


Thanksgiving is just around the corner and I’m auditioning several new recipes this year to replace old standbys that appear on the dinner table more out of tradition than anything else.  We love the usual turkey, gravy and mashed potatoes, and our other sides are equally rich and heavy. I’m not too proud to say that the old mushroom soup green bean casserole is always there too.   The trinity is untouchable…turkey, gravy, mashed potatoes…so I’m experimenting with lightening up several other dishes so we don’t have the feeling of overindulging and are ready for a snack of leftovers later in the evening.  Is there anybody who doesn’t think that a turkey sandwich is the best part of the holiday?

 We love green beans and this recipe is one that can be both salad and vegetable.  I serve it at room temperature so it frees up a pot and a burner when my stove top is way too crowded.  I add dressing by the tablespoonful to make sure I don’t use too much… the vinaigrette has lots of flavor so a little goes a long way.  I wish I could find an acceptable recipe for a low calorie pumpkin pie with whipped cream.  Odds are I won’t find a replacement for pecan pie either.  Oh well…I’ll just cut back where I can.

5.0 from 4 reviews

Haricots Verts Hazelnut and Gorgonzola Salad with Balsamic Vinaigrette
 
Ingredients
  • 4 cups (12 ounces) trimmed haricots verts
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped shallots
  • ½ tablespoon whole grain mustard
  • ¼ cup extra-virgin olive oil
  • 1-1/2 tablespoons hazelnut oil (optional)
  • 1 tablespoon chopped chives
  • 1 tablespoon plus ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • gorgonzola cheese, crumbled
  • hazelnuts, toasted and coarsely chopped
Instructions
  1. Bring a medium saucepan of water to a boil, season with 1 tablespoon salt. Fill a large bowl with ice and water.
  2. Add haricots verts to the boiling water and cook until tender but still crisp, about 2-3 minutes. Drain immediately and place in ice water until chilled. Drain beans well and set aside.
  3. Meanwhile, add balsamic vinegar to shallots in a medium bowl. Let sit for 30 minutes. Stir in mustard until combined. Gradually whisk in olive oil and hazelnut oil until blended. Whisk in chives, ¼ teaspoon salt and pepper until combined.
  4. Toss beans and hazelnuts until evenly coated with dressing. Garnish with crumbled gorgonzola cheese. Serve at room temperature.

Premium, extra large Oregon hazelnuts are available on THE BAVARIAN NUT COMPANY’S on-line store.  You can purchase WHOLE NATURAL HAZELNUTS or DRY ROASTED HAZELNUTS for this recipe and for all your holiday baking needs.  Their superior flavor and texture give your favorite recipes that something special that your family will love.

This post is linked to FOODIE FRIDAY at Rattlebridge Farm
and ON THE MENU MONDAY at Stonegable.

Comments

  1. says

    Adding a few lightened up dishes to the Thanksgiving table is always a good idea. I am usually over the top FULL! I smiled reading the green bean casserole-not one of my favorite dishes but, it always appears at the table.

    No doubt Thanks giving is going to rock at your house this year.

    Velva
    Velva recently posted..Wordless WednesdayMy Profile

  2. Monique says

    These look delicious…do you think a touch of honey would be too much…love honey with nuts and Gorgonzola..perhaps the balsamic is sweet enough?

  3. says

    I had to laugh at seeing the old timey green bean casserole appears on your Thanksgiving table, too. To this day, it is a favorite of my hubby’s and that is the only time we have it. I much prefer green beans prepared as your recipe.
    Linda recently posted..The Day AfterMy Profile

  4. Happier Than A Pig in Mud says

    Sure sounds good! Green beans are still a sore subject after the rabbits ate all of them this summer… but I agree, they’re great on the Thanksgiving table:@)

  5. says

    If you could only see what is on my plate you would laugh. The only thing fresh is an avocado. Turkey burger, canned green beans, and canned asparagus. If only I had some garganzola and hazlenuts. The latter is one of my favorite things on earth.

    Love this and would like to try it. Thanks, Cathy!

    XO,

    Sheila
    Mrs. Magpie recently posted..HELP!My Profile

  6. says

    This is so right up my alley! Love this fresh dish that is elegant and doesn’t require last minute oven time! Thanks so much, Happy Thanksgiving
    Jenna

  7. says

    I am in love with and all over the screen drooling for these green beans! What a wonderful recipe and one that I will prepare SOON! Love the gorganzola and balsamico! YUM! I hope that you have a lovely Thanksgiving and know that I am thankful for our friendship! Thank you also for your guidance to Jeni and my new location (under construction!)

    Big hugs,
    Roz
    Roz recently posted..Special Announcement!My Profile

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