Rough night, good beans.

Auuuughghg, I left for work last night hoping I would have 2 seconds to do a blog but things have a way of turning out differently than you hope sometimes.  It was a rough night.

On the bright side, I found a terrific recipe inspired by one of my mom's, and I made it and am in love.  I am taking some to work tonight to get the opinion of my co-worker's, but am sure it is golden.  Here it is, and I substituted white wine vinegar for the sherry vinegar.

Green Beans with Goat Cheese, Tomatoes, and Almonds

• YIELD: Makes 6 to 8 servings
• PREP TIME:21 MINUTES
• OTHER:6 MINUTES
• COURSE: Side Dishes/Vegetables

Ingredients

• 1/2 cup sliced almonds
• 2 pounds haricots verts (tiny green beans), trimmed
• 3 tablespoons sherry vinegar*
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil
• 1 pint cherry tomatoes, halved
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1/2 (4-oz.) goat cheese log, crumbled

Preparation

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.
4. Top green bean mixture with crumbled goat cheese and toasted almonds.
*White wine vinegar may be substituted.
Southern Living JUNE 2010

Heavenly!!!!