1lb green beans, ends trimmed, sliced on the diagonal into 2-3” pieces

1 ½ – 2 cups cherry tomatoes, halved

1/3 cup crumbled blue cheese (Feta or Goat may be substituted)

8 bacon strips, cooked and crumbled

½ cup finely minced red onion

¼ cup toasted pine nuts

Vinaigrette Dressing:

¼ cup apple cider vinegar

1/3 cup olive oil

2 teaspoons Dijon mustard

2 teaspoons honey

1 garlic clove, finely minced

Salt and pepper to taste

1/4 cup chopped fresh basil and zest of one half lemon for garnish (optional)


Bring a large pot of salted water to a boil. Add the green beans to the boiling water and cook for 1 to 3 minutes, until they are barely cooked but still crisp.

While the beans are cooking prepare a bowl of ice water. Once the beans are done, drain them and transfer to the ice water to stop cooking. Drain the beans again and pat dry with a towel.

Combine the green beans, tomatoes, blue cheese, crumbled bacon and pine nuts in a bowl.

In a small bowl, combine the vinegar, olive oil, Dijon mustard, honey, minced garlic, salt and pepper and whisk to combine.

Pour vinaigrette over the green bean mixture and garnish with the basil and zest if desired.

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