Haricots Verts With Toasted Walnuts and Chevre |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From Fine Cooking magazine, June/July 2009. I can't wait to try this. More goat cheese may be added, if you like. Ingredients:
kosher salt, for well-salted water (1 tbsp per quart) |
3/4 lb french haricots vert or 3/4 lb green beans or 3/4 lb yellow beans, trimmed |
1 tablespoon extra virgin olive oil |
2 tablespoons shallots, minced |
1/3 cup walnuts, lightly toasted and chopped |
2 teaspoons walnut oil |
salt, to taste |
fresh ground black pepper, to taste |
2 ounces fresh goat cheese (2/3 cup) or 2 ounces chevre cheese, crumbled (2/3 cup) |
Directions:
1. Bring a medium pot of well-salted water to a boil.
2. Cook the beans in the water until tender, 2-3 minutes.
3. Drain and run under cold water to cool. Drain well.
4. Heat the olive oil in a 12-inch skillet over medium-high heat.
5. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
6. Stir in the walnuts.
7. Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
8. Season to taste with salt and pepper and transfer the beans to a serving dish.
9. Sprinkle the boat cheese over the top and serve.
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