Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Fresh green beans tossed with toasted walnuts in a flavorful sherry vinaigrette made with dried cherries, shallots, and fresh mint. This elegant side dish combines crisp-tender beans with crunchy nuts and sweet-tart cherries.
Ingredients
- •⅓ cup extra-virgin olive oil
- •⅓ cup minced shallots
- •3 tablespoons Sherry wine vinegar
- •2 tablespoons fresh mint
- •1½ teaspoons coarse kosher salt
- •1 teaspoon sugar
- •½ teaspoon black pepper
- •⅓ cup dried tart cherries
- •1½ pounds green beans
- •½ cup walnuts
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 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.
5 min
