Lunch: Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese Recipe | Myrecipes

Recipe by Darcy Lenz We love this satisfying, citrusy salad with green beans. Make sure to top with plenty of hazelnuts and goat cheese!

This recipe includes superfoods such as:

Nuts

Health benefits of Green Bean, Orange, and Fennel Salad with Hazelnuts and Goat Cheese Recipe | Myrecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 3/4 teaspoons salt, divided
1 pound fresh green beans, trimmed
2 oranges
1 medium fennel bulb with stalks
4 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1/3 cup chopped blanched hazelnuts, toasted
3 ounces goat cheese, crumbled

Instructions

Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain and pat dry with paper towels.
Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments. Finely chop 1 tablespoon fennel fronds, and set aside. (Discard fennel stalks.)
Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts, goat cheese, and reserved fennel fronds.