Green Beans with Pecans and Blue Cheese

Green Beans with Blue Cheese and Pecans
Serves 2

¼ teaspoon Dijon mustard
1 teaspoon cider vinegar
2 teaspoons finely chopped shallot
1 tablespoon olive oil, divided
½ cup pecans, chopped and roasted
¾ pound fresh green beans
1 ½ ounce blue cheese

1. In a large bowl prepare dressing whisking together mustard, vinegar, shallot and 1 ½ teaspoon oil for dressing
2. In a small skillet, heat 1½ teaspoon oil, over moderately high heat.  Add the pecans and salt to taste; sauté stirring frequently, about one minute.  Transfer to a paper towel; chop when cool
3. In a large saucepan of boiling salted water blanch beans until tender, but still crisp, about three minutes; drain and transfer to a bowl of ice water  Stir until cool.  Drain well and add to dressing
4. Cover the green beans with the pecans, and arrange a pile of crumbled blue cheese on top in the center

Larry chops onions_smlThis is another green bean recipe with wonderful flavors that pairs well with manny main course entrees. This recipe has a very pronounced flavor that compliments a majority of meat dishes that have a sauce that leans toward the sweet side. The resulting sweet-sour contrast is delightful.

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