Green Bean Salad with Apricot Vinaigrette
A fresh and elegant salad featuring crisp green beans, mixed baby greens, and papaya, dressed with a sweet-tangy apricot vinaigrette and topped with pistachios and cheese. The homemade vinaigrette combines apricot-pineapple nectar with dried apricots for a unique fruity dressing.
Ingredients
- •1 can apricot-pineapple nectar
- •¼ cup rice vinegar
- •¼ cup dried apricots
- •1¼ pounds green beans
- •1 package mixed baby greens
- •1 whole papaya
- •3 tablespoons pistachios
- •1½ ounces ricotta salata
- •note
- •note
Cooking Instructions
- 1.
Boil nectar in medium saucepan until reduced to scant * cup, about 5 minutes. Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes. Puree mixture in blender. Season to taste with salt and pepper. Cool.
20 min
- 2.
Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool in large bowl of ice water. Drain again. Pat beans dry with paper towels. (Can be prepared 1 day ahead. Wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.)
15 min
- 3.
Place beans in large bowl. Add 6 tablespoons vinaigrette and toss to coat. Season with salt and pepper. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat. Season to taste with salt and pepper.
5 min
- 4.
Mound mixed greens in center of 6 plates. Surround with papaya slices. Arrange beans atop mixed greens. Sprinkle with pistachios and ricotta salata.
10 min
