Green Peppercorn Boursin Green Bean Salad

5 from 1 vote

Prep Time 30

Course Salad

Servings 4

1 pound fresh green beans, stems removed, cut in half
1 tsp green peppercorns (packed in brine), crushed with mortar and pestle
5.2 ounces Shallot and chive Boursin cheese
1/4 cup finely chopped fresh tarragon
1 tsp grated fresh frozen lemon Place a washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and sprinkle it on top of your foods. The lemon seeds catch on the grater so there is no need to worry about seeds getting into your grated lemon.
1/8 tsp salt

Fill medium size stockpot half way full of water. Bring water to a boil. Add green beans and cook until crisp tender (do not undercook or overcook the green beans) 8 – 10 minutes. Immediately drain the water off the green beans and “shock” them by dropping them in ice water so that they will stop cooking. Quickly remove them from the ice water and pat dry.
Place the beans in a salad bowl and mix in the Boursin cheese. Add the mashed green peppercorns, tarragon, grated frozen lemon and salt. Stir with large spoon to combine all of the ingredients. The Boursin will become creamy and will coat the green beans. Cover the green bean salad and place in refrigerator until service.