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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Combine the balsamic glaze and Dijon mustard in a small bowl and mix well until all the mustard clumps are gone.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Finely dice the half of the red onion.
  • INGREDIENTS:

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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 6

  • Add the salt and stir.
  • INGREDIENTS:

Step 7

  • Add the balsamic glaze mixture and the dried cranberries and let them cook together for a minute.
  • INGREDIENTS:

Step 8

  • Add the green beans and the toasted almonds and gently toss them in the wok to coat them in the balsamic glaze.
  • INGREDIENTS:
  • EQUIPMENT:

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.
  • INGREDIENTS: