Green Beans with Walnuts, Cranberries and Blue Cheese

• 1 3/4 pounds green beans, trimmed
• 3 tablespoons roasted walnut oil
• 1 tablespoon sherry vinegar
• 1 heaping teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup toasted walnuts, chopped
• 1/3 cup dried cranberries
• 1 small shallot, thinly sliced into half-moons
• 2 ounces crumbly blue cheese

1. Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 minutes.
2. Remove the green beans from the boiling water, run under cold water for a few minutes to stop the cooking, and then drain and dry well.
3. Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl.
4. Stir in the salt and pepper.
5. Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette.
6. Place on a platter or serving dish and sprinkle with the blue cheese.

green beans, roasted walnut oil, sherry vinegar, mustard, kosher salt, freshly ground black pepper, walnuts, cranberries, shallot, cheese

Taken from www.foodnetwork.com/recipes/bobby-deen/green-beans-with-walnuts-cranberries-and-blue-cheese-recipe.html (may not work)