Barefoot Contessa French Green Bean Salad With Warm Goat Cheese

Barefoot Contessa French Green Bean Salad with Warm Goat Cheese is made with Bûcheron goat cheese, phyllo dough, French string beans, Dijon mustard, shallots, and mesclun greens. This recipe creates a crisp and refreshing salad paired with warm, golden goat cheese parcels. It takes about 30 minutes to prepare and serves 4.

Barefoot Contessa French Green Bean Salad with Warm Goat Cheese Ingredients

• 12 to 16 ounces Bûcheron goat cheese
• 8 (8½ × 14-inch) sheets frozen phyllo dough, defrosted
• 4 tablespoons (½ stick) unsalted butter, melted
• Plain dry bread crumbs
• Kosher salt and freshly ground black pepper
• ¾ pound French string beans, trimmed
• ½ cup good olive oil, at room temperature
• 1½ tablespoons white wine vinegar
• 1½ tablespoons Dijon mustard
• 3 tablespoons minced shallots (2 shallots)
• 2 tablespoons minced fresh dill
• 8 ounces mesclun mix or salad greens

How To Make Barefoot Contessa French Green Bean Salad with Warm Goat Cheese

1. Preheat the Oven: Set the oven to 375°F and line a sheet pan with parchment paper.
2. Prepare Goat Cheese Slices: Score the goat cheese rind and slice into 4 equal rounds using dental floss.
3. Layer the Phyllo Dough: Stack 4 sheets of phyllo, brushing each with melted butter and sprinkling with breadcrumbs. Cut the stack in half crosswise.
4. Wrap the Cheese: Place a goat cheese slice in the center of each phyllo stack, fold the dough over to enclose it, and place folded side up on the sheet pan. Repeat for all 4 packages and refrigerate.
5. Cook the Beans: Boil the string beans in salted water for 3 minutes, then transfer to ice water. Drain well.
6. Make the Vinaigrette: Whisk together olive oil, vinegar, mustard, shallots, salt, and pepper. Stir in dill.
7. Bake the Cheese: Bake goat cheese packages for 15–20 minutes until golden brown.
8. Assemble the Salad: Toss mesclun and string beans with vinaigrette. Divide among 4 plates and top each with a baked goat cheese parcel.

Recipe Tips

• Use Bûcheron Cheese: Its firm rind and creamy center hold up perfectly when baked in phyllo.
• Keep Phyllo Moist: Cover with a damp towel to prevent drying out while you work.
• Don’t Overcook the Beans: Boil for exactly 3 minutes for crisp-tender texture.
• Make Ahead Friendly: Prep components up to 2 days in advance and assemble just before serving.
• Serve Immediately: Warm goat cheese is best enjoyed fresh from the oven.

What To Serve With French Green Bean Salad

This elegant salad pairs beautifully with crusty French bread, a glass of crisp white wine, or a simple tomato tart. It also complements a light soup like vichyssoise or consommé.

How To Store French Green Bean Salad

Refrigerate: Store goat cheese packages, vinaigrette, and blanched beans separately in airtight containers for up to 2 days.
Freeze: Not recommended for this recipe, as phyllo and greens don’t freeze well.

French Green Bean Salad Nutrition Facts

• Calories: 420
• Total Fat: 34g
• Saturated Fat: 16g
• Carbohydrates: 14g
• Sugar: 3g
• Protein: 15g
• Sodium: 580mg

FAQs

Can I use another type of goat cheese?
Yes, but Bûcheron is preferred for its structure and flavor when baked.

What if I don’t have phyllo dough?
You can substitute puff pastry, but it will be more buttery and heavier.

Can I make the whole salad ahead?
You can prep all parts ahead, but assemble and bake the cheese just before serving.

Is it okay to use regular green beans?
Yes, though French string beans (haricots verts) are more tender and elegant.

Do I need to use dental floss to slice the cheese?
It’s optional but helps make clean cuts without crushing the cheese.

Try More Recipes:

• Barefoot Contessa Crunchy Iceberg Salad With Creamy Blue Cheese
• Barefoot Contessa Warm Fig & Arugula Salad
• Barefoot Contessa Caesar Salad With Blue Cheese & Bacon