Green Beans with Walnuts, Cranberries and Blue Cheese

Recipe courtesy Bobby Deen
Show: Deen Brothers Thanksgiving Episode: Deen Brothers' Thanksgiving
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 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
recipe tools

Directions

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.
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