Maple Mustard Green Beans with Pomegranate and Goat Cheese Recipe
A vibrant and flavorful side dish featuring tender blanched green beans tossed in a sweet and tangy maple mustard vinaigrette, garnished with crispy shallots, fresh pomegranate arils, and creamy goat cheese. Perfect for adding brightness and texture to any meal.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Green Beans and Toppings
- 1 pound fresh green beans
- 3 shallots, thinly sliced
- Olive oil for cooking the shallots
- 1/2 cup pomegranate arils
- 3 to 4 ounces goat cheese, crumbled
Maple Mustard Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh chopped chives
Instructions
- Blanch the Green Beans: Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot of water to a boil. Add the green beans and cook for 4 minutes. Immediately transfer them to the ice bath using a strainer to stop the cooking. Let chill for at least 5 minutes, then pat dry with a paper towel.
- Prepare Crispy Shallots: Place the sliced shallots in a saucepan and cover with enough olive oil to submerge them. Heat over medium heat, stirring often, for 8 minutes until the shallots begin to turn golden. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make Maple Mustard Vinaigrette: In a bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and a big pinch of salt and pepper. Slowly whisk in the extra virgin olive oil until the dressing emulsifies. Stir in the chopped chives and combine well.
- Toss and Assemble: Arrange the blanched green beans on a large platter. Drizzle the vinaigrette evenly over the beans. Sprinkle crispy shallots, crumbled goat cheese, and pomegranate arils over the top. Add additional salt and pepper if desired.
- Serve and Store: Serve the dish immediately or refrigerate leftovers. The flavors develop beautifully overnight and can be enjoyed cold straight from the fridge.
Notes
- For a quicker option, you may use ⅓ to ½ cup of prepackaged crispy onions instead of making crispy shallots.
- The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days; whisk before serving.
- Patting the green beans dry after blanching is important to ensure the vinaigrette sticks well.
- Adjust the amount of goat cheese to your taste preferences or substitute with feta for a different flavor profile.
- This side dish pairs well with grilled meats, roasted poultry, or as a fresh addition to vegetarian meals.
