I bought some fresh Haricots Verts at our local market. Here's a simple way to cook them.
2 pounds of Haricots Verts
2 C of Walnuts (they'll be toasted)
8 TBS chopped Fresh Parsley
2 C diced Onion
3/4 C Extra Virgin Olive Oil
1/4 C Red Wine Vinegar
1 TBS Dijon Mustard
Salt and Pepper to taste
Steam the beans.
Transfer the beans to a large serving bowl.
Toast Walnuts in a dry skillet for 2 minutes, tossing, watch carefully to avoid burning
Cool Walnuts completely in a small bowl.
Add Parsley and Onion to the Walnuts.
In another bowl, whisk together:
Toss Beans with 1/2 of the dressing.
Add Walnuts to the beans and season to taste with Salt and Pepper.
Serve remaining dressing on the side .
Peace in the Kitchen!