Green Beans With Toasted Walnuts and Dried-Cherry Vinaigrette

Submitted by evelynathens

"From Bon Appetit, November 2010. Recipe by Diane Morgan."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 10

ingredients

• 1⁄3 cup extra-virgin olive oil
• 1⁄3 cup minced shallot
• 3 tablespoons sherry wine vinegar plus 2 teaspoons sherry wine vinegar
• 2 tablespoons chopped of fresh mint
• 1 1⁄2 teaspoons coarse kosher salt
• 1 teaspoon sugar
• 1⁄2 teaspoon black pepper, plus additional (for sprinkling)
• 1⁄3 cup dried tart cherry
• 1 1⁄2 lbs trimmed slender green beans (such as haricots verts)
• 1⁄2 cup walnuts, toasted, chopped

directions

1. The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.
2. Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
3. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. (DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.).
4. Toss green beans, walnuts, and vinaigrette in large bowl. (DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.) Transfer to platter and serve.