Description
This vibrant Maple Mustard Green Beans recipe features fresh green beans blanched to crisp-tender perfection, tossed in a tangy and sweet maple mustard vinaigrette, and topped with crunchy caramelized shallots, juicy pomegranate arils, and creamy goat cheese. It’s a delightful side dish combining fresh, sweet, and savory flavors with textural contrasts that make it perfect for any occasion, from weeknight dinners to festive gatherings.
Ingredients
Units
Scale
Green Beans and Toppings
- 1 pound fresh green beans
- 3 shallots, thinly sliced
- Olive oil for cooking the shallots
- 1/2 cup pomegranate arils
- 3 to 4 ounces goat cheese, crumbled
Maple Mustard Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh chopped chives
Instructions
- Prepare ice bath: Fill a large bowl with ice and cold water to create an ice bath for shocking the green beans after blanching.
- Blanch green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 to 4 minutes until crisp-tender. Immediately transfer beans to the ice bath using a strainer to stop the cooking process. Let chill for at least 5 minutes, then pat dry with paper towels.
- Make crispy shallots: Heat a small saucepan over medium heat and add enough olive oil to cover the shallots. Add the thinly sliced shallots and cook, stirring frequently, for 6 to 8 minutes until they turn golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare vinaigrette: In a bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, a pinch of salt, and pepper until well combined. Slowly whisk in the olive oil until the dressing is emulsified. Stir in the fresh chopped chives.
- Assemble salad: Arrange the blanched green beans on a large platter. Drizzle generously with the maple mustard vinaigrette. Sprinkle the golden shallots, crumbled goat cheese, and pomegranate arils evenly over the top. Add more salt and pepper if desired.
- Serve and store: Serve immediately as a vibrant side dish. Leftovers can be stored in the refrigerator and enjoyed cold; the flavors continue to develop after chilling.
Notes
- To save time, prepackaged crispy onions can be used instead of making your own crispy shallots; use about ⅓ to ½ cup.
- The vinaigrette can be made ahead and stored in the fridge for up to 3 days; whisk before using.
- The dish is excellent served cold or at room temperature, making it suitable for potlucks and picnics.
- For a vegan version, substitute goat cheese with a plant-based alternative or omit it.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 8 mg
