Green Beans With Toasted Walnuts And Dried-Cherry Vinaigrette

• 1/3 cup extra-virgin olive oil
• 1/3 cup minced shallot
• 3 tablespoons sherry wine vinegar plus 2 teaspoons sherry wine vinegar
• 2 tablespoons chopped of fresh mint
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper, plus additional (for sprinkling)
• 1/3 cup dried tart cherry
• 1 1/2 lbs trimmed slender green beans (such as haricots verts)
• 1/2 cup walnuts, toasted, chopped

1. The technique: For crisp-tender vegetables, boil them quickly, then dump them into a bowl of ice water. The rapid boil cooks the veggies just enough; the ice water stops the cooking and intensifies the color of the vegetables.
2. Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
3. Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. (DO AHEAD Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.).
4. Toss green beans, walnuts, and vinaigrette in large bowl. (DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.) Transfer to platter and serve.

extravirgin olive oil, shallot, sherry wine vinegar, mint, coarse kosher salt, sugar, black pepper, cherry, trimmed slender green beans, walnuts

Taken from www.food.com/recipe/green-beans-with-toasted-walnuts-and-dried-cherry-vinaigrette-441709 (may not work)