1 pound green beans, trimmed
30g crumbled fresh goat cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons apple juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1/3 cup chopped fresh dill, divided
3/4 cup fresh corn (from 1 ear corn)
4 Baby tomatoes cut in half
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in a bowl of ice cold water. Drain and pat dry.
To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the dill and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining dill.