It Doesn’t Get Cheddar Than This – Part 1
New England is home to some of the best dairy and cheese products in the world. Amazing local cheeses are widely available in the Merrimack Valley, and this season we want to encourage folks to pair their CSA treasures and farmers market finds with some local cheeses.
GREEN BEANS AND BURRATA
Start to finish: 20 minutes
Servings: 4 appetizer portions
1 pound fresh green beans
8 ounces burrata cheese (fresh mozzarella is a perfect substitute)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 clove chopped garlic
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
In a large pot, cook the green beans for 3-4 minutes in about 2 quarts of boiling water. Immediately strain the green beans and set aside in cool water to chill.
In a large mixing bowl, combine the chopped garlic, Dijon mustard, vinegar, tarragon, salt and pepper. Stir until well mixed.
Gently whisk in the olive oil until combined into a dressing.
When the green beans are cool, strain well and leave them in the strainer to dry. It’s important that they are very dry.
When the green beans are dry, toss them into the olive oil dressing and mix well.
Plate the green beans and split the burrata or mozzarella evenly on top of each plate.