Green Beans, Toasted Pecans, and Blue CheeseNoreen & Marion|
This recipe can be prepared in 45 minutes or less!
1/4 teaspoon Dijon mustard
1 teaspoon cider vinegar
2 teaspoons finely chopped shallot
1 tablespoon olive oil
1/2 cup pecans
3/4 pound green beans
1 & 1/2 ounces blue cheese, such as Maytag
In a large bowl whisk together the mustard, vinegar, shallot, and 1/2 table-
spoon 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 the nuts and salt
and pepper to taste.
Serve beans at room temperature topped with remaining nuts.
Serves 2 as side dish.
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