When the announcement of the November Makeover came out I got a little nervous because I have never been a fan of the classic Green Bean Casserole. It’s to heavy for me and loaded with calories. Don’t get me wrong I love fresh green beans and since it is a makeover I decided to make something new that fits the Thanksgiving tradition.
Fresh Green Beans with Cranberries, Pecans, and crumbled Gorgonzola Cheese
- 2 pounds green beans, trimmed
- 4 Cups Vegetable Broth
- ¼ tsp. Salt
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¾ cup toasted pecans, chopped
- ⅓ cup dried cranberries
- 1 small shallot, thinly sliced
- 2 ounces gorgonzola cheese, crumbled
- Blanch the green beans in a large pot of boiling salted water and vegetable broth until tender-crisp, 3 minutes.
- Drain the green beans and run under cold water for a few minutes to stop the cooking, and then drain and dry well.
- Whisk together the oil, sherry vinegar and Dijon mustard in a small bowl.
- Stir in the salt and pepper.
- Add the cool green beans to a large bowl and toss in the pecans, cranberries and shallots and drizzle in the vinaigrette.
- Place on a platter or serving dish and sprinkle with the crumbles gorgonzola cheese.
Have a Happy Thanksgiving!