Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoons minced shallot
  • salt and pepper as needed
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 lb. green beans, ends trimmed
  • ¼ lb. prosciutto, thinly sliced
  • ¼ lb. Gouda cheese, cut into sticks

Instruction

  • In a large bowl, combine the lemon juice, white wine vinegar and shallot. Season with salt and pepper. Gradually whisk in 6 tablespoons of the olive oil. Set aside.
  • Prepare an ice bath in a large bowl.
  • Bring a large pot of salted water to a boil. Add the green beans and cook until they are bright green and just tender, about 3 minutes. Drain the green beans and add to the ice bath to stop the cooking. Drain well.
  • Add the green beans to the bowl with the dressing and toss to coat. Let the green beans marinate for 10 minutes.
  • Heat the remaining 1 tablespoon of oil in a sauté pan. Add the prosciutto and cook until it frizzles, about 2 minutes.
  • Add the prosciutto and the gouda to the green beans and toss to combine them all. Season with more salt and pepper, if necessary.
  • Serve at room temperature.