Green Beans & Ricotta Salata with O Blood Orange Olive Oil Vinaigrette

Ingredients

1 lb. fresh greens beans, washed, snap ends
1 cup Ricotta Salata, diced in small cubes

Vinaigrette:
1/3 c. O Blood Orange Olive Oil
3 Tbs. O Oak Aged Balsamic Vinegar
Kosher salt & fresh cracked pepper to taste

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Green Beans & Ricotta Salata with O Blood Orange Olive Oil Vinaigrette

Directions


This citrus-y autumn salad is super quick, healthy and delicious. The key is to blanch the green beans to a nice crunchy texture — we love the thin French green bean varieties which add a touch of delicate refinement to the dish with their delicious & tender flavor.

Bring a pot of salted water to a boil and add the beans. Let boil for 2-3 minutes, testing to make sure not to overcook. Beans are done when they are crunchy to the bite but cooked. Immediately drain beans into a colander and plunge into an ice cold water bath to stop the cooking. When beans are cool, drain again, and allow to dry.

Make the vinaigrette by mixing the O Blood Orange Olive Oil & O Oak Aged Balsamic Vinegar together & adding kosher salt and fresh cracked black pepper to taste.

Toss the beans & vinaigrette in a medium bowl & mix well. Add the Ricotta Salata cheese and gently toss again and serve.

Serves 4