La ensalada francesa de judías verdes con queso de cabra que prepara Ina Garten

Ina Garten is one of the most Francophile food celebrities. When she travels by plane from her Hamptons estate, she dedicates airtime on her shows to her favorite bakeries, pastry shops, and cheese shops, one of which has even delivered to French presidents.

At home, she recreates the flavors of France with French-inspired recipes, from single-serving scallops to raspberry tarts and the classic French 75. Her book "Make It Ahead" includes a green bean salad that pairs well with warm goat's cheese wrapped in filo pastry.

The recipe is simple. Cut a 340-450 gram wheel of Bûcheron goat cheese into four 1.25 cm thick slices and fold each slice into four layers of filo pastry, separated by melted butter and breadcrumbs. While the cheese pastries are baking at 190 degrees Celsius, boil a handful of cleaned green beans in salted water for three minutes and cool them in an ice bath.

For the vinaigrette, mix olive oil, white wine vinegar, Dijon mustard, shallots, salt, pepper, and dill. Garten maintains that "store-bought is fine," but insists on seeking out quality ingredients at the nearest French market.

French green beans, also known as haricot verts, are harvested in summer when tender and are longer, straighter, and thinner than common beans. Their intense, vegetal flavor makes them ideal for simple recipes, such as a no-fuss vinaigrette. In both cases, a quick blanch in boiling water is enough to enhance their green color and leave them tender yet crisp.