Shelly's Recipe

GREEN BEANS, TOASTED PECANS AND BLUE CHEESE

Category: Beans

1/4 tsp Dijon mustard
1 tsp cider vinegar
2 tsp finely chopped shallot
1 tbsp olive oil
1/2 cup pecans
3/4 pound green beans, trimmed, about 1 inch long
1 1/2 oz blue cheese such as Maytag

In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tbsp oil to make dressing.

In a small heavy skillet, heat remaining 1/2 tbsp oil over moderately high heat until hot but not smoking and sauté 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 a side dish.