Blistered Green Bean Salad with Sherry-Nectarine Vinaigrette
Prep time
Cook time
Total time
A summery green bean salad, inspired by Grain and Gristel in Portland, Oregon. Featuring a sherry nectarine vinaigrette and soft, creamy burrata. If burrata is out of your price point or unavailable, use a simple goat cheese instead.
Serves: 4 servings
For the sherry nectarine vinaigrette
  • About 1 cup (240 ml) extra dry sherry
  • 1 nectarine, cut into chunks
  • 1 tablespoon apple cider vinegar
  • ½ jalapeno, seeds removed and roughly chopped
  • salt
  • ground pepper
  • ⅓ cup (75 ml) olive oil
for the green beans
  • 1 tablespoon olive or canola oil
  • 1 pound (450 g) fresh green beans, trimmed
  • salt
  • 4 ounces (110 g) Burrata or other fresh mild cheese, such as goat or mozzarella
  • 1 nectarine, cut into wedges
  • 1 jalapeno, cut into paper thin rounds
  • ¼ cup (30 g) almonds, preferably Marcona, crushed
  • Minced chives, for garnish
For the vinaigrette
  1. In a small bowl or airtight container, pour enough sherry over the nectarine chunks to completely cover the fruit. Cover and let sit until softened, about 2 hours at room temperature or overnight in the refrigerator. Drain the nectarines and transfer to a blender; discard the sherry. Add the vinegar and jalapeno to the blender and puree until a smooth paste forms. Season with salt and pepper to taste, then transfer to a small bowl and slowly whisk in the olive oil, a few drops at a time, until fully incorporated.
For the green beans
  1. Heat the oil in a large sauté pan over medium-high heat. Add the green beans and cook, undisturbed, for 6 minutes or until beginning to blister and char. Stir, then continue cooking another 6 minutes or until tender. Season liberally with salt. Transfer to a platter and top with burrata, nectarine wedges, jalapeno rounds, and almonds. Drizzle with the vinaigrette, garnish with chives, and serve.