½ cup walnut halves
¼ cup powdered sugar*
½ lb haricot verts (French green beans), trimmed
25–30 Stemilt dark-sweet cherries, stemmed, pitted and halved
1 large bulb fennel, trimmed & thinly sliced**
3–4 oz fresh Chévre goat cheese
½ tsp lime zest
1 tbsp freshly-squeezed lime juice
1 tsp honey
For dressing:
¼ cup champagne vinegar
2 tbsp extra virgin olive oil
2 tsp honey
1 pinch salt
*You will have sugar left over; this is a generous amount to ensure walnuts get a good coating.
**A mandolin slicer works well to thinly slice fennel.
Servings: 3-4
1 Place walnut halves and powdered sugar in a Ziplock bag. Gently shake until walnuts are generously coated with sugar. Transfer to fine mesh sieve placed over a bowl and gently shake excess sugar from walnuts. Set aside.
2 Blanch haricot verts in boiling water for 2 minutes and then transfer to an ice bath to cool. Drain and place on paper towels to dry completely. Set aside.
3 In a small bowl, combine dressing ingredients and whisk until honey is fully incorporated. Set aside.
4 In a small bowl, mix goat cheese, fresh lime zest, fresh lime juice, and honey until fully combined and honey has dissolved. Place a dollop (or cannelle) of flavored cheese on the edge of each plate.
5 Divide haricot verts among plates (fan them out a bit for nice visual appeal). Divide leaves of lettuce among plates (overlapping them a bit to cover plate, allowing beans to peek out from underneath). Set aside.
6 Dot each salad with cherry halves and sliced fennel. Drizzle each with vinaigrette and top with sugared walnuts. Serve immediately.
For more delicious, healthy, & easy-to-prepare recipes visit www.stemilt.com.
