Recipe courtesy Le Creuset

Serves 6 – 8

Wine Paring: Sancerre Sauvignon Blanc

INGREDIENTS

• ½ pounds haricots verts
• ½ cup fresh or frozen cranberries, thawed
• 1½ tablespoons balsamic vinegar
• 1 small shallot, finely chopped
• 1 teaspoon Dijon mustard
• 1½ tablespoons sugar
• 1 cup olive oil
• Salt
• Pepper
• 1½ ounces goat cheese, crumbled
• ¾ cup walnuts, roughly chopped

INSTRUCTIONS

1. First, cook the haricots verts. Bring salted water to a boil, then reduce heat to a simmer. Prepare a seperate bowl of water with ice.
2. Trim the ends of the haricots verts. Add to the simmering water and cook until al dente. Transfer to the ice bath with a slotted spoon to stop the cooking process. Remove after a minute. Pat dry with paper towels and set aside.
3. Next, prepare the dressing. In a food processor, puree cranberries until smooth. Add vinegar, shallot, mustard and sugar. Process until blended. Slowly add oil until blended. Transfer to a bowl and season to taste with salt and pepper.
4. To assemble, add the goat cheese and walnuts to the haircots verts, and toss with the dressing.