Crisp green beans and fragrant fennel in a salad topped with the creamy richness of our aged sheep cheese, San Andreas.
1 cup pecan pieces
Coarse salt and ground pepper
1 pound green beans, trimmed
¼ cup fresh lemon juice
1 Tablespoon tarragon mustard (or Dijon)
1/3 cup olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved
4 ounces Bellwether Farms San Andreas aged sheep cheese
Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and bake until fragrant and crisp, 8 to 10 minutes; set aside. Fill a bowl with ice water and set aside
Place ½-inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels.
In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds and generously shave San Andreas over the top.