- 1 lb Green Beans, trimmed, washed, and cut into pieces
- 1/2 tsp Salt
- 1/2 cup Pecans, toasted and chopped
- 1/2 cup Boku Bliss Berries
- 1/4 cup Blue Cheese, crumbled
- 2 tbsp White Balsamic Vinegar (or white wine vinegar)
- 3 tbsp Extra-Virgin Olive Oil (use your best tasting)
- 1 tsp Dijon Mustard
- 1/2 tsp Black Pepper
- Bring a large pot of water to a boil.
- Add salt and green beans to the boiling water.
- Cook for 4-5 minutes or until beans are tender-crisp.
- Drain and run under cold water to stop the cooking.
- Lay the beans on a paper towel and dry them well.
- For the dressing, whisk together the balsamic vinegar, olive oil, dijon mustard, and pepper.
- Add the dry green beans, pecans, bliss berries, and blue cheese into a large bowl. Drizzle on the vinaigrette and toss.