This al dente green bean salad is a fresh addition to every holiday table overrun with heaps of hot buttery dishes. Wildflower Honey adds a simple sweetness to the raw crunch of the green beans.
Raw green beans - 1 heaping cup per person
Wildflower Honey - 1 tablespoon per cup of green beans
- In a saute pan, pour enough olive oil to lightly coat the bottom of the pan (usually 1-2 tablespoons). While oil is warming, toss green beans with fresh squeezed orange juice, honey, garlic, and salt.
- Saute the green beans so that they're coated with oil and cook until al dente (2-3 minutes), stirring frequently.
- Top with crumbled goats cheese, almond slices, and pomegranate seeds.