Greenbean, Cheese, Pecan and Bacon Salad

1 pound fresh green beans, cut into 2 inch pieces
1/4 cup blue cheese, crumbled ( goat or feta cheese if you don’t like blue)
1/4red onion, thinly sliced
1/2 cup olive oil
4 tablespoons balsamic vinegar
1/2 cup pecan pieces, toasted
salt and pepper to taste

Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.

In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving to meld flavors, or serve warm after prep. If chilling, it is best to let sit to room temperature before serving so taste buds can better capture all the flavors.

Click here to view some of LMA/Lardworks Studio Lunch Recipes

Click here for more information on other fun classes and events at Lasso the Moon Alpaca Farm/ Lardworks Glass & Fiber Studio.
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