Haricort Vert, Goat Cheese and Pear Salad

Picture and recipe from www.weightwatchers.com

	1/2 cup  balsamic vinegar
	2 tsp packed light brown sugar
	1 pound  uncooked string beans, French-cut haricot vert, trimmed
	2 medium pears, firm but ripe, red-skinned recommended
	1 1/2 oz soft-type goat cheese, crumbled
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, freshly ground, or to taste

Instructions

In a small saucepan, combine vinegar and sugar; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, scraping sides and bottom of pan, until reduced by about 75% and liquid turns syrupy, about 20 to 30 minutes.
Meanwhile, steam or parboil haricot vert until crisp-tender, about 4 to 6 minutes. Immediately plunge haricot vert into an ice bath (or run under very cold water) to stop them from cooking; drain and allow to cool completely.
Next, core and thinly slice pears.
Place pears, haricot vert and cheese in a medium serving bowl; drizzle with balsamic reduction and season to taste with salt and pepper. Serve at room temperature. Yields about 1 1/4 cups per serving.

Notes

• Swap apples for the pears and toasted walnuts for the cheese, if you prefer (could affect PointsPlus™ value).