Fall Green Bean Salad 

You can make this salad with Asian Pears or Tomatoes.

Bring a medium sized pot of salted water to boil.

Trim and rinse 1/2 lb. green beans.  Drop into the boiling water.  When the water returns to a boil, drain and rinse to cool.

In a small skillet, heat 3 T. olive oil.  Add 1 small minced clove of garlic.  Turn the heat off and let the garlic sit for 5 minutes.  When the oil has cooled, combine it with 2 T. red wine vinegar and season with salt and pepper.

Toss the beans with the dressing, then add 3 T. soft goat cheese (chevre) and mix well.

Peel 1 Asian pear.  Cut out the core, then cut the pear into julienne slices.  (Alternately, core and dice 1-2 tomatoes).

Core 2 sweet peppers and thinly slice lengthwise, then cut the slices in half.

Add the pears and the peppers to the beans and toss to combine.

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