Warm Green Bean and Potato Salad with Goat Cheese

Ingredients

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• ice as needed
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• 1 pound fresh green beans, trimmed
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• 1 ½ tablespoons olive oil
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• 1 tablespoon freshly squeezed lemon juice
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• 1 teaspoon Dijon mustard
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• zest of 1/2 lemon
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• salt and freshly ground black pepper to taste
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• 1 pinch sugar, or more to taste
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• 2 ounces soft goat cheese, crumbled
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• ¼ cup toasted sliced almonds
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Instructions

1. 1
   Make an ice bath by filling a large bowl with ice water, and set aside.
2. 2
   Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
3. 3
   Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
4. 4
   Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
5. 5
   Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.