Green Bean Salad with Nutty Basil Dressing

• 1/2 cup walnuts
• Kosher salt
• 1 1/2 pounds green beans, trimmed
• 1 garlic clove
• 1/2 cup fresh basil leaves
• 2 tablespoons Dijon mustard
• 3 tablespoons red-wine vinegar
• 1 tablespoon honey
• 5 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• Freshly ground black pepper

1. Preheat the oven to 400F.
2. Place the walnuts on a baking sheet and toast in the oven until fragrant and slightly darker, 7 to 8 minutes.
3. Set the nuts aside to cool.
4. Bring a large pot of water to a boil.
5. Add a generous sprinkling of salt, then the green beans, and boil until they are just tender, about 8 minutes.
6. Drain the beans in a colander, and shock in ice water to stop the cooking process.
7. Combine the walnuts, garlic, basil, mustard, vinegar, and honey in the bowl of a food processor fitted with a metal blade.
8. Puree the ingredients until a rough paste forms.
9. With the processor running, add the olive oil in a slow stream until the dressing is smooth and emulsified.
10. Place the beans and the dressing in a large bowl, and toss until combined.
11. Add the tomatoes and onion and toss again.
12. Taste the salad, and season with additional salt and freshly ground pepper, as desired.
13. Serve immediately, or cover with plastic and refrigerate until needed.

walnuts, kosher salt, green beans, garlic, fresh basil, mustard, redwine vinegar, honey, extravirgin olive oil, cherry tomatoes, red onion, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/green-bean-salad-with-nutty-basil-dressing-375298 (may not work)