Green Bean, Orange, and Fennel Salad
1 3/4 teaspoons salt, divided
1 lb. fresh Red Dog Farm Green beans, trimmed
1 medium Red Dog Farm Fennel bulb
4 tablespoonsolive oil
2 tablespoons rice vinegar
1/2 teaspoon orange zest
1 tablespoon orange juice
1/4 teaspoon black pepper
1/2 teaspoon granulated sugar
1/3 cup chopped hazelnuts, toasted
3 ounces goat cheese, crumbled
1. Heat 6 cups water and 1 teaspoon salt in a large saucepan over high heat; bring to a boil. Add beans, cover, and cook 4 minutes or until crisp-tender; drain. Immediately plunge beans into a bowl of ice water; drain.
2. Peel and section oranges. Combine orange segments and green beans in a large bowl. Thinly slice fennel bulb; add to bowl with beans and orange segments.
3. Whisk together olive oil, next 5 ingredients, and 1/2 teaspoon salt in a small bowl. Pour olive oil mixture over green bean mixture; toss gently to combine. Transfer salad to a serving platter, and sprinkle evenly with remaining 1/4 teaspoon salt. Top with hazelnuts and goat cheese.