Gorgonzola Green Beans

- salt, for cooking beans
1 ½ lbs. green beans, trimmed and halved on the diagonal
2 tbsp. Kowalski's Extra Virgin Olive Oil
2 tsp. Kowalski's Balsamic Vinegar
- freshly ground Kowalski's Citrus Salt, to taste
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup crumbled Gorgonzola cheese
2 tbsp. thinly sliced red onion
2 tbsp. toasted pine nuts
- freshly grated lemon zest, to taste
  1. In a large saucepan, bring salted water to a boil; add beans.
  2. Return water to a boil; boil just until beans are crisp-tender (about 5 min.).
  3. Drain beans; move to a large mixing bowl.
  4. Drizzle with oil and vinegar; toss to coat.
  5. Season to taste with citrus salt and pepper; toss again.
  6. Move beans to a serving platter; sprinkle evenly with cheese, onion, pine nuts and lemon zest. Serve immediately.


Tasty Tip:

  • This dish is also excellent as a cold salad. After blanching beans in the boiling water, drain and plunge them into ice water. Once cool, drain again and refrigerate for up to 2 days until needed. Finish beans as noted above.