Crisp green beans and fragrant fennel in a salad topped with the creamy richness of our aged sheep cheese, San Andreas.
Serves 6
Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and bake until fragrant and crisp, 8 to 10 minutes; set aside. Fill a bowl with ice water and set aside
Place ½-inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels.In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds and generously shave San Andreas over the top.