On May 6th, it may have been a win by default, but it was still a win nonetheless. Sometimes it is all about the 'side dish'.
This dish, with its tang from the cheese and the nuttiness of the toasted walnuts and the walnut oil is a dish that serves as a fine compliment to any main course meal.
Enjoy!
- Chez
- Kosher salt
- 3/4 lb. haricots verts (green beans), trimmed
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. minced shallots
- 1/3 cup walnuts, lightly toasted and chopped
- 2 tsp. walnut oil
- Freshly ground black pepper
- 2 oz. fresh goat cheese, crumbled (2/3 cup)
Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.
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