Green Salad with Toasted Walnuts, Walnut Oil, and Green Beans

• 6 ounces green beans, ends trimmed, halved crosswise
• 1/4 teaspoon coarse salt
• 1/2 teaspoon plus 1 tablespoon walnut oil
• 2 ounces walnut halves (about 1/2 cup), toasted and roughly chopped
• 1/2 shallot, minced (about 1 tablespoon)
• 2 teaspoons white-wine vinegar
• 4 ounces mixed salad greens
• Freshly ground pepper

1. Bring a medium saucepan of water to a boil.
2. Add the beans, and cook until bright green and crisp-tender, about 2 minutes.
3. Using a slotted spoon or tongs, transfer to a medium serving bowl.
4. Immediately toss with the salt and 1/2 teaspoon walnut oil.
5. Add the walnuts, and transfer to a plate to cool, reserving the bowl.
6. Make the vinaigrette: In a small bowl, combine the shallot with the vinegar.
7. Whisk in the remaining tablespoon walnut oil.
8. Place the salad greens in the reserved bowl, and add the dressing.
9. Toss well to combine, and season with pepper.
10. Divide among 4 plates, and pile the green beans and walnuts on top.
11. Serve immediately.
12. (Per serving)
13. Calories: 141
14. Fat: 6g
15. Cholesterol: 0mg
16. Carbohydrate: 6g
17. Sodium: 123mg
18. Protein: 5g
19. Fiber: 3g

green beans, coarse salt, walnut oil, walnut halves, shallot, whitewine vinegar, salad greens, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/green-salad-with-toasted-walnuts-walnut-oil-and-green-beans-392341 (may not work)