Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

By nicla91

Recipes & Menus / Recipes

Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

8 servings

PREP:

20 minutes

TOTAL:

20 minutes

Recipe by Diane Morgan

Photograph by Hans Gissinger

November 2010

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/3 cup minced shallots
• 3 tablespoons plus 2 teaspoons Sherry wine vinegar
• 2 tablespoons chopped fresh mint
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper plus additional (for sprinkling)
• 1/3 cup dried tart cherries
• 1 1/2 pounds trimmed slender green beans (such as haricots verts)
• 1/2 cup walnuts, toasted, chopped

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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.

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