I made this warm and creamy green bean salad last night. It was so good. I’ve never used Cambozola cheese in a recipe before – only on crackers. It’s a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It’s sometimes sold as blue brie in the U.S. You can see the blue marbling in it, and it has a little of that pungent edge that blue cheeses have. We loved this recipe. I found it on Rouxbe Cooking School.
4 to 6
Toast: * 1/4 cup pine nuts for 3 or 4 minutes over medium heat. Watch closely. Allow to cool slightly, then roughly chop.
Making the Salad
* 1 gallon Water
* 1 tbsp Salt
* 4 cups cleaned and destemmed baby green beans – can substitute with french green beans
* 3 oz cambozola
* 1/4 tsp fleur de sel (hand-harvested French sea salt) you can substitute with grey salt (I used regular sea salt)
* 1/4 tsp fresh ground black pepper
Using a large pot bring the water to a boil and add the salt. Once the water is boiling add the beans and cook for approximately 3 to 5 minutes.
Remove beans from water, drain (but do not cool them off) and place into a large bowl. Break up the cheese and add to the hot green beans.
Add the pine nuts and salt and toss until cheese is almost completely melted. Finish with freshly ground pepper and a little more salt if needed. This is best if served while still warm.