½ cup walnut halves
¼ cup powdered sugar*
½ lb haricot verts (French green beans), trimmed
2 heads butter lettuce
25-30 Stemilt Kyle’s Pick™ cherries, stemmed, pitted, and halved
1 large bulb fennel, trimmed and thinly sliced**
3-4 oz fresh Chévre goat cheese
½ tsp lime zest
1 tbsp freshly squeezed lime juice
1 tsp honey
For dressing:
¼ cup champagne vinegar
2 tbsp extra virgin olive oil (fruity
variety is nice)
2 tsp honey
pinch of salt
* You will have sugar left over; this generous amount ensures walnuts get a good coating.
** A mandoline slicer works well to thinly slice fennel.
Servings: 4-6
1 Place walnut halves and powdered sugar in a ziplock bag. Gently shake until walnuts are generously coated with sugar. Transfer to fine mesh sieve placed over a bowl and gently shake excess sugar from walnuts. Set aside.
2 Blanch haricot verts in boiling water for 2 minutes and then transfer to an ice bath to cool. Drain and place on paper towels to dry completely. Set aside.
3 In a small bowl, combine dressing ingredients and whisk until honey is fully incorporated. Set aside.
4 In a small bowl, mix goat cheese, fresh lime zest, fresh lime juice, and honey, until fully combined and honey has dissolved. Place a dollop of flavored cheese on the edge of each plate.
5 Divide haricot verts among plates (fan them out a bit for nice visual appeal). Divide leaves of lettuce among plates (overlapping them a bit to cover plate, allowing beans to peek out from underneath). Set aside.
6 Dot each salad with cherry halves and sliced fennel. Drizzle each with vinaigrette and top with sugared walnuts. Serve immediately.
For more delicious, healthy, & easy-to-prepare recipes visit www.stemilt.com/recipes.
