Roasted green beans transition easily to this room temperature salad, maintaining their crunch beneath a balsamic vinaigrette. Finished with blue cheese and hazelnuts, it's a simple dish with showy results and makes an excellent counterpart to roasted meats.
You can make the beans in advance, just wait to toss them with the hazelnuts and blue cheese until you're ready to serve the dish.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.