Haricots Vert, Goat Cheese, and Watermelon Salad

This is a cool salad recipe, perfect for the first really hot summer day. Haricots verts are the skinny French green beans, and their green color is gorgeous against the white of the goat cheese and the red of the watermelon. The trick to homegrown beans is to pick them early, while still very small and tender. At the market, choose the most slender beans you can find.

Watermelons take up a lot of real estate in the garden, so be forewarned. They?ll send tendrils out to all corners, but their sweet juicy flesh is worth the encroachment!

The trick to making salads work with wine is to go easy on the acid, whether you?re using citrus juice or vinegar. This fresh and lively salad is a fine accompaniment to grilled meat or fish. Hanna Sauvignon Blanc?s bright acidity is perfect for this tangy salad.


1/4 cup extra virgin olive oil

1 tbsp fresh lime juice

1 tsp balsamic vinegar

1 shallot, minced

1/2 tsp salt

1/4 tsp freshly ground pepper

1 lb haricots vert, trimmed

2 cups cubed seedless watermelon

2 tbsp very thinly sliced fresh basil leaves

4 oz goat cheese, crumbled


In a small bowl, whisk together the oil, lime juice, vinegar, shallot, salt, and pepper. Let stand for at least 15 minutes, so the shallot can marinate.

In a large pot of salted boiling water, cook the beans for 5 minutes, or until crisp-tender. Drain and transfer to an ice water bath until cool; drain again and transfer to a large bowl. Add the watermelon, basil, and dressing. Toss to coat.

Divide among salad plates. Top each salad with goat cheese.

Serves 6

Wine Pairing

Hanna Sauvignon Blanc's bright acidity is perfect for this tangy salad.