Haricot Vert Walnut Salad
3/4 cup walnut halves
2 lb Haricots Verts or small slender green beans, trimmed
4 oz Roquefort or similar blue cheese
1 Tbs plus 1 tsp Raspberry Balsamic Condimento
1 Tbs Roasted Walnut Oil
1 tsp Honey Balsamic Dijon Mustard (available at Seasons)
1/2 shallot, thinly sliced
Fleur de Sel
Pepe e Aglio
Fill a medium bowl with ice water and set aside.
Bring a medium saucepan of water to a boil, add 2 tsp salt to water. Add green beans to boiling water, remove after 1-2 minutes.
Quickly submerge green beans in ice water to stop further cooking. Cool and drain; pat dry and set aside.
In a medium bowl, whisk vinegar, walnut oil, and mustard until emulsified. Add shallots and season to taste with Fleur de Sel and Pepe e Aglio.
In a medium sautee pan over medium heat, toast walnut halves for 4-5 minutes, watch carefully so nuts don’t scorch.
Toss green beans in vinaigrette. Adjust seasoning to taste; top with crumbled Roquefort cheese and toasted walnuts.