Green Beans with Walnuts, Cranberries and Blue Cheese (Bobby Deen) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
1. 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.
2. Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper.
3. 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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