Haricots Verts With Toasted Walnuts and Chevre
Ingredients
- kosher salt, for well-salted water (1 Tbsp per quart)
- 3⁄4 lb French haricots vert or 3⁄4 lb green beans or 3⁄4 lb yellow beans, trimmed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons shallots, minced
- 1⁄3 cup walnuts, lightly toasted and chopped
- 2 teaspoons walnut oil
- salt, to taste
- fresh ground black pepper, to taste
- 2 ounces fresh goat cheese (2/3 cup) or 2 ounces chevre cheese, crumbled (2/3 cup)
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