Green bean and feta salad in a shallot vinaigrette

Try this vibrant green bean and feta salad with a tangy shallot vinaigrette. A symphony of flavors that will tantalize your taste buds.

Ingredients:

• 1/4 cup slivered almonds
• 450g green beans
• 1 large shallot
• 1/4 cup plus 1 T olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon fresh thyme leaves
• 110g good quality firm feta cheese
• thyme flowers (optional)
• salt and pepper to taste

Instructions:

1. Wash and cut the ends off the green beans. Boil a large pot of water with plenty of salt until it bubbles, then put in the beans and cook for 4-5 minutes. Transfer them into a bowl filled with ice and cold water, let them cool completely. Drain the beans in a colander and pat them dry with a kitchen towel.
2. Heat 1 tablespoon of olive oil in a small non-stick pan. Add the almonds and cook them until they turn lightly brown, while stirring constantly over medium heat. Once they are golden, remove them onto a paper towel to absorb excess oil.
3. Cut the shallot and place it in the same pan used for the almonds. Cook the shallot over low-medium heat until it becomes soft and slightly caramelized, about 5 minutes.
4. Transfer the cooked shallots into a blender, then add 1/4 cup of olive oil, 2 tablespoons of sherry vinegar, a pinch of salt, and black pepper. Blend until smooth and well combined.
5. Mix the shallot dressing with the green beans in a salad bowl, add thyme, and let it sit for 10-15 minutes for the beans to soak up the flavors. While waiting, cut the feta cheese into thin slices.
6. Taste the salad and adjust the seasoning with more salt and pepper if needed. Carefully combine the feta and almonds with the green beans, or arrange them neatly on individual plates to keep the feta intact. Optionally, garnish with thyme flowers before serving at room temperature.

Summary:

• Calories: 1191 kcal
• Fat: 98 g
• Protein: 33 g
• Carbs: 59 g
• Potassium: 1576 mg
• Magnesium: 242 mg