Haricots Verts with Goat Cheese and Warm Bacon Dressing


I put this in the vegetable section because it is good warm or at room temperature. It works well when getting a hot vegetable is a challenge. I have also used Feta cheese when I found I did not have any Goat cheese  This recipe serves 12


  • 3 lbs haricots verts, trimmed
  • ½ lb ¼" thick bacon slices cut crosswise into thin strips Pork, cured, bacon, raw
  • ¾ cup Finely chopped red onions Onions, red
  • 2 cloves garlic, chopped Garlic, raw
  • ¼ cup sherry wine vinegar
  • 3 tbsp Dijon mustard Mustard, Dijon
  • 1 tsp dry mustard Spices, mustard dry
  • ½ cup olive oil Oil, olive, salad or cooking
  • 1 cup crumbled chilled soft fresh goat cheese (4oz)
  • ½ cup fresh pomegranate seeds or dried sweetened cranberries


Step 1

Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes. Drain ; rinse with with cold water and drain again. Pat dry. (Could be done a day ahead , wrapped in paper towels and enclosed in a plastic bag, and chill. Bring to room temperature before continuing) Place beans in a large bowl. Cook bacon in large frypan over medium heat until crisp, about 25 mins Transfer to paper towels. Add shallots and garlic to drippings in skillet. Saute until beginning to soften,about 1 minute. Add vinegar, mustard and dry mustard; whisk scraping up the bits from the pan. Whisk in oil. Season dressing with salt and pepper. Toss beans with dressing. Sprinkle with the cheese, bacon and pomegranate seeds


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