Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

Prep Time: 20 Minutes

Cook Time: 4 Minutes

Ready In: 24 Minutes

Servings: 8

Ingredients:

1/2 teaspoon(s) black pepper

2 tablespoon(s) chopped fresh mint

1 1/2 teaspoon(s) coarse kosher salt

1/3 cup(s) dried tart cherries

1/3 cup(s) extra-virgin olive oil

1/3 cup(s) minced shallots

3 tablespoon(s) sherry wine vinegar

2 teaspoon(s) sherry wine vinegar

1 teaspoon(s) sugar

1 1/2 pound(s) trimmed slender green beans (such as haricots verts)

Directions:

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.
2. 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.
3. 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.

By RecipeOfHealth.com