Green Bean Tapenade Salad with Hazelnuts and Burrata Cheese

Prep Time: 15 mins | Cook Time: 20 minutes | Course: Dinner | Servings: 6 

Green beans cooked al dente with a olive tapenade and lemon vinaigrette, surrounded by toasted hazelnuts and topped with burrata cheese. Inspired by Woman and Home https://www.womanandhome.com/recipes/green-beans-burrata/ 

16 oz green beans, trimmed and cleaned

1 pint cherry tomatoes, sliced

2 green onions, sliced

¼ cup olive oil, or to taste

1 lemon, juiced

2 Tbsp olive tapenade

Salt and pepper, to taste

1 cup hazelnuts, toasted and blanched (or deskinned)

1 ball burrata cheese

Cook green beans in a boiling stock pot of water for 2-5 minutes, depending on desired doneness. Refresh under cold water and put in a salad bowl. Toss with cherry tomatoes, green onions, olive oil, lemon juice, tapenade, salt and pepper. Place on a platter and surround with toasted hazelnuts. Place burrata on top and cut or tear open. Drizzle extra olive oil on top and season with salt and pepper.

Hazelnuts can be toasted in the oven at 350* until warmed and fragrant, about 15 minutes. Remove from the oven and place on a kitchen towel lined with paper towels. Fold the nuts into a bit of a package and let steam for a couple of minutes. Roll the towel package around on the counter top to release skins. It’s ok if some of the skin remains.