Haricots Verts with Roasted Shallots, Roquefort & Almonds

Haricots Verts with Roasted Shallots, Roquefort & Almonds
Serves 8
With only five ingredients, salt, and pepper, this dish comes together very quickly and lets its parts shine. A good toaster oven keeps the summer kitchen cooler.
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  1. 2 lbs. haricots verts (thin green beans), trimmed
  2. 1 lb. shallots, peeled and sliced in half
  3. 3 Tbs. vegetable oil
  4. 1/4 lb. blue cheese (preferably Roquefort), crumbled
  5. 3/4 cup almonds (preferably Marcona), toasted and roughly chopped
  6. Salt and freshly ground black pepper, to taste
  1. Preheat oven to 425°F.
  2. Toss shallots in vegetable oil and season with salt and pepper.
  3. Spread onto a sheet pan and roast until beginning to caramelize, about 10 minutes.
  4. Remove from oven and set aside.
  5. In a large stockpot, bring 4 quarts of salted water to a boil.
  6. Boil green beans until al dente. Immediately transfer beans to a bowl of ice water to quickly cool. Drain beans in a colander and set aside to dry.
  7. Place stockpot over a medium-low heat.
  8. Add beans, shallots, and enough vegetable oil to coat.
  9. Once beans and shallots are warm, add in half the cheese, almonds and toss to combine.
  10. Remove from heat and transfer beans to desired serving platter.
  11. Top with remaining cheese and almonds.
  1. When trimming fresh green beans, slice off the stem end, but leave the pretty curled tip attached. Marcona almonds are Spanish almonds that have a texture similar to macadamia nuts and a more rounded shape when compared to the California varieties.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/