Green Beans and Shallots with Toasted Nuts and Goat Cheese

It appears that I am on a green beans kick…

This time, I made it with shallots, walnut oil and goat cheese. It is NOT a revolutionary approach or anything. I just want to try new things with green beans, that’s all.

I had this dish with roasted chicken breast and a glass of Austrian sparkling wine (it was Brut, 2006).

Green Beans and Shallots with Toasted Nuts and Goat Cheese

Ingredients

  • 1 lb., green beans, trimmed
  • 2 Tbsp shallots, minced
  • 1 cup walnuts
  • 1 Tbsp olive oil
  • 2 Tbsps walnut oil
  • 2 oz goat cheese, crumbled
  • Salt and pepper, to taste

In a boiling pot of water, cook the beans 3 minutes. Transfer to a large bowl with ice water to stop cooking. I usually recommend cooking the beans for another minute or so but this time, you will cook the beans a bit with the shallots so 3 minutes seemed to be enough.

In a small non-stick fry pan on medium heat, toast the walnuts, stirring frequently for about 3-4 minutes.

In a large skillet on medium heat, saute the shallots in the olive oil for a minute or so. Then add the walnuts and the beans. Saute for 3-4 minutes, stirring occasionally. Add salt and pepper (small pinches should do).

Serve immediately,  topped with goat cheese.

Makes 4 servings. It could probably serve more folks but I figured the calories on Sparks People recipe calculator for 4 people. Here are the nutritional facts:

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