Directions:
- In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
- In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
- Transfer nuts to paper towels to drain and cool.
- Coarsely chop nuts.
- Have ready a bowl of ice and cold water.
- In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
- Transfer beans to ice water, stirring until just cool.
- Drain beans well and add to dressing.
- Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
- Serve beans at room temperature topped with remaining nuts.
- Serves 2 as a side dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 612.96 Kcal (2566 kJ) | ||
| Calories from fat | 512.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.96g | 88% | |
|---|---|---|---|
| Cholesterol | 15.95mg | 5% | |
| Sodium | 315.03mg | 13% | |
| Potassium | 677.87mg | 14% | |
| Total Carbs | 21.23g | 7% | |
| Sugars | 7.95g | 32% | |
| Dietary Fiber | 10.54g | 42% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 21.3mg | 35% | |
| Iron | 3.5mg | 20% | |
| Calcium | 219.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 232.24 Kcal (972 kJ) | ||
| Calories from fat | 194.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.58g | 88% | |
|---|---|---|---|
| Cholesterol | 6.04mg | 5% | |
| Sodium | 119.36mg | 13% | |
| Potassium | 256.84mg | 14% | |
| Total Carbs | 8.04g | 7% | |
| Sugars | 3.01g | 32% | |
| Dietary Fiber | 4g | 42% | |
| Protein | 5.27g | 28% | |
| Vitamin C | 8.1mg | 35% | |
| Iron | 1.3mg | 20% | |
| Calcium | 83.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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