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Briefly blanched French green beans are cooled before being dressed. Bell pepper, red onion, and goat's cheese add texture to a sharp mixture of oil, vinegar, lemon, and mustard.

Red bell pepper, red onion, and crumbled goat’s cheese bring color and texture, while olive oil, balsamic vinegar, lemon, and mustard create a sharp dressing.

Cooling stops the beans from cooking further, so they retain a bright color and firm texture when the dressing is added.

Ingredients

• 5 cups French green beans
• 6 cups iced water
• 1 cup red bell peppers, finely diced
• 1/2 cup red onions, finely diced
• 1/2 cup goat’s cheese, crumbled
• 4–5 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• Juice of 1/2 lemon
• 1/4 teaspoon dry mustard, or 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground pepper to taste

Method

Blanch the beans in boiling water for 3–5 minutes, until bright green and tender. Move them straight into iced water, then drain thoroughly. In a serving bowl, combine them with the pepper, onion, cheese, oil, vinegar, lemon juice, mustard, salt, and pepper. Toss to coat and check the seasoning. Serves 6–8.