1 3/4 lb. green beans, trimmed
3 T. roasted walnut oil
1 T. sherry vinegar
1 heaping tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
3/4 c. toasted walnuts, chopped
1/3 c. dried cranberries
1 small shallot, thinly sliced into half moons
2 oz. crumbly bleu cheese
Blanch green beans in large pot of boiling salted water until crisp tender. Remove from boiling water and run under cold water to stop the cooking, then drain and dry.
Whisk walnut butter, vinegar, Dijon, salt, and pepper in small bowl.
Add the cool green beans to a large bowl and toss in walnuts, cranberries and shallots and drizzle in the vinaigrette.
Place on platter and sprinkle with bleu cheese.
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