Page Title
Green Bean Salad
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Ingredients:
Dressing:

1 shallot, minced
1 tablespoon red-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground pepper to taste
2 tablespoons walnut oil

Salad:

12 ounces fresh green beans, stem ends
trimmed
2 tablespoons coarsely chopped walnuts
1 1/2 cups cherry tomatoes, halved
2 tablespoons chopped fresh parsley
6 cups Boston lettuce, torn into bite-size pieces

1. To prepare dressing: Whisk shallot, vinegar,
mustard, salt and pepper in a small bowl.
Gradually whisk in oil.

2. Cook green beans uncovered in a large pot of
boiling water until crisp-tender; 3 to 4 minutes.
Drain, refresh under cold water and pat dry.

3. Toast walnuts in a small dry skillet over
medium-low heat, stirring constantly, until
fragrant, 2 to 3 minutes. Transfer to a small
bowl to cool.

4. To prepare salad: Combine the beans,
tomatoes and parsley in a large bowl. Toss with
the dressing. Divide or lettuce among 6 salad
plates. Spoon bean mixture onto the greens,
sprinkle with the walnuts and serve.
Warm Green Bean Salad
with Toasted Walnuts