Total:
25 min
Prep:
15 min
Inactive:
5 min
Cook:
5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Inactive:
5 min
Cook:
5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Inactive:
5 min
Cook:
5 min
Yield:
8 servings
Level:
Easy

Nutrition Info

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

Directions

Watch how to make this recipe.

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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