Bon Appetit - Green Beans with Toasted Walnuts and Dried Cherry Vinaigrette

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1/3c EVOO
1/3c minced shallots
3Tbs + 2tsp sherry vinegar
2Tbs chopped fresh mint
1.5tsp coarse salt
1tsp sugar
1/2tsp pepper
1/3c dried tart cherries
1.5lbs slim tender green beans
1/2c walnuts, toasted and chopped
1. Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.

Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.

Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

8 servings

Janice Cook

Member since Jan 2010

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