Green Beans Toasted Pecans And Blue Cheese

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Great side dish from gourmet magazine.

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Steps

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

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In a small heavy skillet heat remaining 1 / 2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste , stirring frequently , until a shade darker , about 1 minute.

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Transfer nuts to paper towels to drain and cool.

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Coarsely chop nuts.

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Have ready a bowl of ice and cold water.

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In a large saucepan of boiling salted water blanch beans until just tender , about 3 minutes , and drain in a colander.

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Transfer beans to ice water , stirring until just cool.

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Drain beans well and add to dressing.

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Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.

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Serve beans at room temperature topped with remaining nuts.

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Ingredients

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dijon mustard, cider vinegar, shallots, olive oil, pecans, green beans, blue cheese