Green Beans with Frizzled Prosciutto and Gouda

• Gluten free

• Meat

  • 1/4 lb Prosciutto

• Produce

  • 1 lb Green beans
  • 2 tbsp Shallot

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 7 tbsp Olive oil, Extra Virgin
  • 1 tbsp White wine vinegar

• Dairy

  • 1/4 lb Gouda cheese

Found on tasteandtellblog.com

Description

Ingredients

• 3 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons minced shallot
• salt and pepper as needed
• 7 tablespoons extra-virgin olive oil, divided
• 1 lb. green beans, ends trimmed
• ¼ lb. prosciutto, thinly sliced
• ¼ lb. Gouda cheese, cut into sticks

Directions

• In a large bowl, combine the lemon juice, white wine vinegar and shallot. Season with salt and pepper. Gradually whisk in 6 tablespoons of the olive oil. Set aside.
• Prepare an ice bath in a large bowl.
• Bring a large pot of salted water to a boil. Add the green beans and cook until they are bright green and just tender, about 3 minutes. Drain the green beans and add to the ice bath to stop the cooking. Drain well.
• Add the green beans to the bowl with the dressing and toss to coat. Let the green beans marinate for 10 minutes.
• Heat the remaining 1 tablespoon of oil in a sauté pan. Add the prosciutto and cook until it frizzles, about 2 minutes.
• Add the prosciutto and the gouda to the green beans and toss to combine them all. Season with more salt and pepper, if necessary.
• Serve at room temperature.