Dressing:
2/3 cup olive oil
1/3 cup apple cider vinegar
1 tsp. Spanish smoked paprika
1 clove garlic, minced
Salt and pepper to taste
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2 lbs haricot vert (fresh French green beans), cut into 2” lengths
4 oz jar piquillo peppers or pimentoes, sliced
½ cup feta cheese, crumbled
Whisk together the dressing ingredients. Set aside.
Heat 1 quart of water in a 3 quart saucepan. Bring to a roiling boil, and add the haricot vert. Blanch the haricot vert for 2 minutes, the remove from the heat and drain the water by pouring everything into a colander in the sink. Rinse the haricot vert with cold water, until all are cool to the touch.
Place the haricot vert in a large mixing bowl. Add the piquillo peppers or pimentos, and pour over the salad dressing. Toss to combine well. Garnish with feta cheese before serving. (If you are traveling to another destination with this salad, you may want to add the dressing once you are ready to serve, to preserve salad’s texture.)