For the Salad:
1 pound green beans
2 tablespoons crumbled goat cheese
2 tablespoons sliced almonds
For the Dressing:
¼ cup fresh lemon juice
1 small garlic clove, grated
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
- Cook green beans in simmering water on the stove for 4 minutes. Drain and place in an ice bath.
- Make the dressing by combining Pompeian Robust Extra Virgin Olive Oil, black pepper, sea salt, grated garlic and lemon juice.
- Drain and toss the chilled green beans with 2 Tablespoons dressing.
- Top with 2 Tablespoons crumbled goat cheese and sliced almonds.