Ingredients

The following ingredients have 4 Servings
  • 1 3/4 pounds green beans (trimmed)
  • 3 tablespoons roasted walnut oil
  • 1 tablespoon sherry vinegar
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup toasted walnuts (chopped)
  • 1/3 cup dried cranberries
  • 1 small shallot (thinly sliced into half-moons)
  • 2 ounces crumbly blue cheese

Instruction

  • Blanch the green beans in a large pot of
  • boiling salted water until tender-crisp, 3 minutes.
  • Remove the green
  • beans from the boiling water, run under cold water for a few minutes to
  • stop the cooking, and then drain and dry well.
  • Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.
  • Add
  • the cool green beans to a large bowl and toss in the walnuts,
  • cranberries and shallots and drizzle in the vinaigrette. Place on a
  • platter or serving dish and sprinkle with the blue cheese.