String Beans In Walnut And Raspberry Vinaigrette

• 1 pound string beans
• 3 shallots, minced
• 1/2 cup walnuts, chopped
• 1 teaspoon mustard
• 1 to 2 tablespoons raspberry vinegar
• About 1/2 cup walnut oil
• Coarse salt and freshly ground pepper to taste

1. Trim the string beans and steam until tender but firm.
2. Meanwhile, combine the remaining ingredients to make a dressing.
3. Toss the beans in the dressing while hot and leave at room temperature.
4. Do not refrigerate if possible.
5. Taste the beans again when they have cooled and correct the seasoning.

string beans, shallots, walnuts, mustard, raspberry vinegar, walnut oil, salt

Taken from cooking.nytimes.com/recipes/1994 (may not work)