Haricots Verts with Toasted Walnuts and Chèvre

Ingredients

• Freshly ground black pepper
• ¹/₃ cup walnuts, lightly toasted and chopped
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. minced shallots
• 2 oz. fresh goat cheese, crumbled (²/₃ cup)
• 2 tsp. walnut oil
• Kosher salt
• + 1 more ingredients
• • ¾ lb. haricots verts (green, yellow, or both), trimmed

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30...

View full recipe at Fine Cooking