Ingredients Jump to Instructions ↓

  1. 1/3 cup extra-virgin olive oil

  2. 1/3 cup minced shallots

  3. 3 tablespoons plus 2 teaspoons Sherry wine vinegar

  4. 2 tablespoons chopped fresh mint

  5. 1 1/2 teaspoons coarse kosher salt

  6. 1 teaspoon sugar

  7. 1/2 teaspoon black pepper plus additional (for sprinkling)

  8. 1/3 cup dried tart cherries

  9. 1 1/2 pounds trimmed slender green beans (such as haricots verts)

  10. 1/2 cup walnuts, toasted , chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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