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Monday, November 19, 2012

GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE

I have made this dish several times before, and have always loved it. We had friends over for dinner, and I thought this would fit perfectly into the menu. A delicious cheese with rustic bread, a very special, velvety soup, these green beans as a complimentary side to the roasted salmon we served, all finished off with a light and airy pavlova.
I decorated the table with parsley in different clay pots, and gave them to our guests at the end of the evening, along with homemade granola.
It was a wonderful evening, with dear friends and great conversation abounding throughout every course.


GREEN BEANS WITH TOASTED WALNUTS AND DRIED CHERRY VINAIGRETTE


1/3 cup olive oil
1/3 cup shallots, finely chopped
4 tablespoons cooking sherry
2 tablespoons cilantro, finely chopped
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/3 cup dried cherries
1 pound haricots verts
1/2 cup walnuts, toasted and chopped

Whisk olive oil, shallots, sherry, cilantro and 1/2 teaspoon pepper in a small bowl. Stir in dried cherries.
Cook green beans in a large pot of boiling, salted water until crisp tender, 3 to 4 minutes. Drain and toss with vinaigrette and walnuts.
Enjoy!

Recipe adapted from Bon Appetit, November 2010

www.bonappetit.com/magazine/toc/november_2010_toc

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