Haricots Verts with Toasted Walnuts and Chèvre

Haricots Verts with Toasted Walnuts and Chèvre
Photo by Scott Phillips


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

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


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