I was inspired by a recipe found in Whole Living. The dish is too tangy without the dates, but when added the dates bring a perfect sweet & sour mixture. Perfect salad for hot summer night.
1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1 C dates–pitted & chopped
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in a bowl of ice cold water. Drain and pat dry.
To make the dressing, whisk together remaining ingredients. Toss green beans with it. Chill until serving.