Green Bean And Mushroom Salad

• 1 1/2 lbs thin green beans
• 4 tablespoons extra virgin olive oil
• kosher salt
• 2 lemons
• 2 large shallots, sliced
• 10 ounces cremini mushrooms (cut paper thin)
• 1 cup coarsely chopped walnuts
• 2 teaspoons sugar
• 1/4 cup coarsely chopped fresh parsley
• fresh ground black pepper

1. Bring a large pot of generously salted water to a rolling boil.
2. Add the beans and cook until crisp tender, about 5 minutes.
3. Drain and transfer to a large bowl.
4. Toss with 3 tbls olive oil and 1 1/2 tsp salt.
5. Cool, uncovered.
6. Finely grate zest of 1 lemon; combine with the shallots in another large bowl.
7. Squeeze the juice from both lemons on top.
8. Add the mushrooms and toss with 1 tbls salt.
9. Set aside.
10. Toast the walnuts in a dry skillet over med heat until golden and fragrant.
11. Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
12. Remove from the heat and cool.
13. Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
14. Season with salt and pepper.
15. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

thin green beans, extra virgin olive oil, kosher salt, lemons, shallots, mushrooms, walnuts, sugar, parsley, fresh ground black pepper

Taken from www.food.com/recipe/green-bean-and-mushroom-salad-332190 (may not work)