Salad:
1/4 cup kosher salt
1 pound green beans, or 1/2 pound green and 1/2 pound yellow wax beans
1/2 cup cherry tomatoes, halved if large
1/2 cup pitted kalamata or other briny black olives, halved lengthwise
4 ounces aged Coach Farm goat cheese, cubed
Salt and freshly ground pepper to taste
1. Combine the basil, vinegar, salt and pepper in a bowl, whisk together and allow to steep for a few minutes, then whisk in the olive oil in a steady stream to emulsify.
2. Prepare a large bowl of ice water. Bring 6 quarts of water to a boil in a large pot, then add the 1/4 cup kosher salt, return to a rolling boil, then add beans (2 batches if 2 types of beans), return to a boil and blanch for 2 to 5 minutes, until crisp-tender, drain immediately drain, and put into the ice water. When cool, remove from the ice water and pat dry.
3. Toss beans with tomatoes, olives, goat cheese and vinaigrette.
