recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Nancy,.SanFran

Green Beans With Toasted Pecans and Blue Cheese
Recipe By : The Orange County Register June 18, 2000
Serving Size : 2

1/2 teaspoon Dijon mustard
2 teaspoons cider vinegar
1 tablespoon minced shallots
1 teaspoon minced fresh tarragon or Italian parsley
2 1/2 tablespoons olive oil -- extra-virgin
preferred
1 tablespoon vegetable oil
1/2 cup pecan halves
Salt to taste
3/4 pound green beans -- cut into 1-inch
lengths on diagonal
2 ounces blue cheese -- crumbled
Optional garnish: Sprigs of fresh tarragon

1. Whisk mustard, vinegar, shallots and tarragon in small bowl or 4-cup measuring cup. Whisk in olive oil. Set aside.

2. In small, deep skillet, heat vegetable oil on high heat. Add pecans; sauté until pecans brown, stirring frequently. Drain on paper towel and season with salt. Coarsely chop.

3. In large saucepan, bring about 6 cups of water to rapid boil on high heat. Add beans; cook until beans are tender-crisp, 3-6 minutes, depending on thickness of beans. Drain and refresh with cold water.

4. Toss beans with vinaigrette. Add cheese and nuts; toss. Taste and adjust seasoning.