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Green Bean, Orange, and Fennel Salad

From Foothills Market

<p>This recipe has a variety of fresh summer tastes and goes together quickly for an easy lunch dish.</p>
Source: Coastal Living (Entered by Market Manager)
Serves: 6 servings

1 3/4 tsp salt, divided
1 lb green beans, trimmed
2 oranges
1 medium fennel bulb with stalks
4 Tbsp extra virgin olive oil
2 Tbsp rice vinegar
1/2 tsp orange zest
1 Tbsp fresh orange juice
1/4 tsp freshly-ground black pepper
1/2 tsp granulated sugar
1/3 cup chopped blanched hazelnuts, toasted
3 oz goat cheese, crumbled

Step by Step Instructions
  1. Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain and pat dry with paper towels.
  2. Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)
  3. Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.