Ingredients
- 1 lb green beans, cleaned and ends removed
- 1/2 medium red onion
- 1 tablespoon olive oil
- 4 tablespoons Fig Balsamic Glaze
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 cup dried cranberries
- 1/4 cup toasted sliced almonds
- 4-6 oz goat cheese, or to taste
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 1
- Cook the green beans: Either steam them, or boil them. If boiling, bring a large pot of water to a boil, and cook the green beans until crisp-tender, or however you prefer to eat them. (It takes about 5 minutes to cook the beans to crisp-tender, and I really dislike overcooked vegetables so I watch them carefully.) When the beans are cooked, carefully drain the water and rinse the beans under cold water in a colander until they are no longer hot.
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- Length: 5 minutes
Step 2
- Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.
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Step 3
- Combine the balsamic glaze and Dijon mustard in a small bowl and mix well until all the mustard clumps are gone.
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Step 4
- Finely dice the half of the red onion.
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Step 5
- In a large pan or a wok, saute the red onion in olive oil for 5 minutes, or until the onion has softened.
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- Length: 5 minutes
Step 6
- Add the salt and stir.
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Step 7
- Add the balsamic glaze mixture and the dried cranberries and let them cook together for a minute.
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Step 8
- Add the green beans and the toasted almonds and gently toss them in the wok to coat them in the balsamic glaze.
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Step 9
- Remove from heat.
Step 10
- Serve with crumbled goat cheese. Make sure to get some of that cranberry/almond saucy goodness that might sink to the bottom of the serving dish.
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