B.R. Cohn Winery & Olive Oil Company

Green Beans with Goat Cheese, Tomatoes & Almonds

Green Beans with Goat Cheese, Tomatoes & Almonds

Makes 6 – 8 servings
Prep Time 15 mins


  • ½ cup sliced almonds

  • 2 pounds haricots verts (tiny green beans), trimmed

  • 3 tablespoons B.R. Cohn Chardonnay Vinegar

  • 2 tablespoons fresh lemon juice

  • ¾ teaspoon salt

  • ½ teaspoon pepper

  • ⅓ cup B.R. Cohn Organic Olive Oil

  • 1 pint cherry tomatoes, halved

  • 2 shallots, thinly sliced

  • 2 garlic cloves, minced

  • ½ (4-oz) goat cheese log, crumbled


Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Place beans into ice water to stop the cooking process; drain. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat. Top green bean mixture with crumbled goat cheese and toasted almonds. Serve and enjoy!

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