July Recipe - Tarragon Green Bean and Tomato Salad
1 ½ lbs. fresh green beans
1 ½ tsp. Hy-Vee salt, divided
¼ c. Gustare Vita olive oil
2 tbsp. fresh tarragon, chopped
1 tbsp. Gustare Vita red wine vinegar
¼ tsp. Hy-Vee black pepper
2 c. red and/or yellow grape tomatoes, halved
1 medium shallot, thinly sliced and separated into rings
½ c. Soiree crumbled Mediterranean herb feta cheese
Fill large saucepan half full with water; bring to a boil. Add beans and 1/2 teaspoon salt. Reduce heat to medium. Cover and simmer 8 to 12 minutes or until crisp-tender. Drain; immediately rinse under cold water.
Whisk together olive oil, tarragon, vinegar, remaining 1 teaspoon salt, and pepper in large bowl. Add beans, tomatoes, shallot; toss to coat.
Serve immediately, or cover and refrigerate up to 2 days. To serve, transfer salad to serving platter; sprinkle with feta cheese