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Nielson Farms Green Bean Salad with Laura Chenel Goat Cheese Ranch Dressing

Mark Stark of Willi's Wine Bar, Santa Rosa, and Willi's Seafood, Healdsburg

Serves 6


Laura Chenel Goat Ranch Dressing

½ lb. Laura Chenel Fresh Goat Cheese

½ c Mayonnaise

1 c Buttermilk

1/3 T Garlic, minced

1 T Chives, minced

2 T Scallions, minced

2 T Red Onion, minced

Salt and Black Pepper

Place all ingredients in a mixing bowl and combine with a stiff whisk until smooth. Store in the refrigerator until ready to use. BEST MADE THE DAY BEFORE.


Pickled Red Onions

1 small Red Onion

1 c Seasoned Rice Vinegar

¼ c Grenadine

Peel and julienne the red onion 1/8 inch thick. Place in a glass bowl and cover with the rice vinegar and grenadine. Weigh down with a small plate. Let pickle overnight to develop flavor and color.


The Salad

1½ lb. local French Green Beans

1 head Frisee Lettuce

½ c Cashews, toasted

½ c assorted Radishes, thin-sliced right before using

1 bunch Chives, minced

Salt and fresh ground Black Pepper


Clean the green beans by snapping off the stem end. Bring a large amount of salted water to a boil. It should be 4 times the volume of the beans. Prepare an ice bath to “shock” the cooked beans. Cook the beans until only a slight crunch remains and immediately place the beans in the ice water to stop the cooking. Remove the beans as soon as they are cooled. Drain well.

Clean the frisee lettuce by trimming off some of the green top. Cut off the root end and tear into bite-sized pieces.



Place the frisee, cooked beans, cashews, half of the sliced radishes, and half of the minced chives in a mixing bowl. Add enough Goat Cheese Ranch Dressing to coat. Toss and season with salt and freshly-ground black pepper. Place on a serving platter and top with the drained pickled red onions and the remainder of the radishes and minced chives.


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