Green Bean, Brussels Sprout and Tomato Salad with Goat Cheese

This salad is one of my absolute favorite summer side dishes. I know the combination might sound a bit odd but these elements together are really fabulous. It's so flavorful and fresh. I could seriously eat it every day and not get tired of it. I make this as a side dish for everything from BBQ to roasted chicken and sometimes as a stand alone lunch with some crusty bread. It's a salad that can really go with almost anything. I've also used zucchini instead of or in addition to the green beans here and there when I have had it on hand. I use it raw and diced into small cubes. I am a big fan of raw or very slightly cooked fresh vegetables in salads such as this.

I like to make this salad at least a couple hours ahead of the time I want to serve it to allow the vinaigrette to really permeate the vegetables and to soften up the Brussels sprout leaves just a little bit. I also really love to drizzle just a tiny bit of balsamic over the salad right before I serve it. But if you aren't a fan of balsamic, you could totally leave it off and it's still delicious.

What kinds of vegetables to you like to mix up in a salad such as this? Any unusual combinations that you've found that work together in an amazing way?

Method:

1: Put a large pot of salted (1 teaspoon) water on to boil

over high heat.

2: While the water is heating, trim and cut green beans into

bite sized pieces, about 1 inch long.

3: When the water is to a strong boil, blanch the green

beans for about 1 minute. Until they are just slightly cooked but still firm

and have a bite.

4: Drain green beans and shock in cold water to stop the

cooking process. Drain and set aside.

5: Cut the tough ends off the Brussels sprouts and separate

into leaves. Cutting the sprouts in half before separating helps this go a bit faster,

or if you like you can shred the sprouts on a mandolin. Set aside.

6: Seed the tomatoes so that you have nothing left but the

meat. Discard the seeds and liquid. Roughly chop the tomatoes.

7: Combine the beans, Brussels sprouts and tomato in a large

bowl and toss with the prepared vinaigrette. Cover and refrigerate for a couple

hours before serving for best results.

8: Just before serving, top individual portions with a

handful of crumbled goat cheese and a drizzle of balsamic, if you like.

Makes 4 large servings.

Basic Vinaigrette

Ingredients:

3/4 cup good olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 shallot, minced

Salt and pepper to taste

Method:

1: Combine olive oil, red wine vinegar, Dijon mustard and

shallot in a screw top jar. (You could

also whisk in a bowl)

2: Shake jar well.

3: Taste and add salt and pepper to your liking.

Makes about 1 cup.