Food & Cooking Recipes Salad Recipes Haricots Verts and Goat Cheese Salad with Almonds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Servings: 6 A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds. Ingredients 2 ounces whole almonds (about ½ cup) Coarse salt 1 ½ pounds haricots verts, ends trimmed 1 ½ teaspoons sherry vinegar 1 tablespoon extra-virgin olive oil Freshly ground pepper 2 ½ ounces fresh goat cheese, crumbled Directions Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside. Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes. While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve. Rate it Print