• Rose

Green beans, Blue Cheese & Dijon Vinaigrette

Serves 2 as a side

Prep time :20 mins



1 bunch green beans ⅓ cup toasted walnuts, chopped (I had pumpkin seeds)

50 grams crumbled blue cheese


1/4 cup lemon juice 2 tablespoons dijon mustard (or whole grain or mix) 1/2 cup extra virgin olive oil pinch of salt freshly cracked black pepper 1 tablespoon fresh chopped herbs (chives, basil, parsley, dill)



Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.

Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Strain and allow to drip dry or place on a tea towel.

Place the beans in a bowl and drizzle on the dijon dressing. Top with the crumbled blue cheese and nuts or seeds.


In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!


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