GREEN BEANS, TOASTED PECANS & BLUE CHEESE
Steps:
- In a large bowl whisk together mustard, vinegar, shallot and 1/2 tbs. oil to make dressing. In a small heavy skillet saute pecans until shade darker about 1 minute. Coarsly chop nuts. Have ready a bowl of ice and cold water. In a large saucepan of boiling water blanch beans until just tender. Drain beans in colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts.
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