Harrison’s Healthy Recipe of the Month: Fresh Green Beans Gorgonzola
Kit Henshaw, co-owner and business manager of Harrison’s, is also a successful One on One client. She has begun adapting some of Chef Harrison’s recipes for publication.
Eleven years ago, Farmer Mark from Tait Farm had a bumper crop of freshly grown green beans and showed up at our back door with them. Harrison created this recipe for them and officially & deliciously launched our local foods menu.
FRESH GREEN BEANS GORGONZOLA
A specialty of Harrison’s Wine Country Grill & Catering
1 pound Fresh Green Beans
½ cup Gorgonzola Cheese – crumbled
1 cup Walnuts – whole
1 cup Rice Wine Vinegar
¼ cup Canola Oil
¼ cup Sugar
1 tsp Salt and Pepper – to taste
- Blanch the green beans**
- Combine vinegar, oil, salt and pepper and whisk until fully blended
- Place cool green beans, gorgonzola crumbles and whole walnuts (which may break apart) in a bowl.
- Toss with the dressing
Voila! Delicious, colorful, and good for you too!
**Blanching Fresh Green Beans: Rinse green beans and snap off ends. Make sure all the pieces are similar in length so they cook evenly. For about 1 lb. of green beans bring 1 gallon of (16 cups) of water to a boil. Add one tablespoon of salt. Plunge the green beans into the boiling water. Let boil for at least 3 minutes. Depending on the size of the green beans this should be 3-5 minutes. Check for doneness. Immediately drain the green beans in a colander and plunge them into ice cold water to bring the temperature down. Drain/dry the beans well before using. A rule of thumb is the beans should spend as much time in the cold water as in the hot.
From Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Avenue (in the Hilton Garden Inn)
State College, PA 16801