- 1/2 lb. green beans
- 4oz. goat cheese
- 1 meyer lemon
- Coarse salt
- Fresh chopped dill
Rinse green beans and snap off ends. Take the green beans and plunge them into at least two to three quarts of boiling, salted water for 2 minutes. Drain and plunge them into cold water to bring the temperature down. Drain well again and arrange on a platter before serving.
Squeeze one half of a meyer lemon on top of the green beans and crumble the fresh goat cheese on top. Sprinkle generously with coarse salt, dill weed and serve at room temperature.