Green Bean Salad
- 1 lb green beans, ends removed
- 1 garlic clove minced
- 1/4 cup chopped and pitted kalamata olives
- 1/4 cup toasted slivered almonds
- 4 oz diced up havarti cheese
- 1/4 cup chopped fresh parsley
- 1 Tbsp chopped fresh dill
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp dijon mustard
- 2 tsp balsamic vinegar
- 1/4 tsp sea salt
- dash of fresh black pepper to taste
- Steam the green beans about 7 minutes or until tender
- While steaming the beans, make the dressing in the bottom of a bowl
- Add olive oil, lemon juice, balsamic, dijon, garlic, salt, and pepper
- Rub vigorously to incorporate flavors and then add in parsley and dill
- Drain the green beans and place them over the dressing to steam the garlic
- Add olives and toast the slivered almonds while the beans cool
- Add the cheese when the beans are cool
- Throw the almonds in a skillet over med low heat and toast until golden brown
- Toss the salad well and sprinkle the almonds over the top
- Chill for 2-3 hours while the flavors blend nicely