Roman green beans with fontina cheese


1 lb fresh string beans, trimmed
1/2 lb fontina cheese, cut into strips about 3″ by 1/4″
1 clove garlic, minced
1/2 tsp dijon mustard
1/4 cup lemon juice
1/2 cup olive oil

Salt and freshly ground black pepper

How to prepare

Cook the beans in boiling water until crisp-tender, about two minutes. Rinse under cold running water; drain. Combine with the cheese in a large bowl. Mash the garlic with the mustard in a small bowl. Stir in the lemon juice. Slowly whisk in the oil. Pour this dressing over the beans and cheese. Toss well and add salt and pepper to taste. Serve at room temperature or slightly chilled. Yield: four servings.

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *