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Walnut and Blue Cheese Green Bean Salad
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
Instructions
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.