1/2 recipe Hunan Roasted Peppers
1/2 lb green beans (long or Blue Lake)
1/4 cup sesame seeds
7 oz cylinder goat cheese
Dressing
1 1/2 tbs balsamic vinegar
1/2 tsp salt
1 tsp dijon mustard
1 tsp minced garlic
3 tbs corn oil
1 1/2 tbs olive oil
Freshly ground black pepper (10 turns of the mill)
Special Equiptment
Unwaxed dental floss or fine sting
Preparation:
Make the Hunan Roasted Pepper ahead of time.
Make the dressing by mixing together the vinegar, salt, and mustard. Stir until the salt is dissolved, then add the garlic, corn oil,olive oil and black pepper. Continue to mix until the dressing has thickened slightly.
Cut stem ends from green beans. Steam or microwave until they have softened, but still have some crunch (steam: 3-4 min, microwave: 2-3 min). Place the beans in ice cold water for about a minute until they cool. Drain in colander and set aside.
Heat a small skillet on low. Place sesame seeds in the skillet and heat for about 5 minutes until they brown. Empty the seeds on a flat plate.
Using the string or dental floss, cut the goat cheese into 4 or 6 disks. Dip the rounds in the sesame seeds, coating on both sides.
Select a flat serving dish. Arrange the beans to form a border. Scatter the roasted peppers on top of the beans. Place the sesame-coated cheese rounds in an overlapping pattern in the center of the serving dish. Spoon the dressing over the beans and peppers. Serve at room temperature.
Serves 4 to 5
From Nouvelle Chinese Cooking by Karen Lee
Wok on the Wild Side 