MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Beans With Toasted Walnuts & Dried Cherry Vinaigrette
 Categories: Vegetables, Fruits, Nuts
      Yield: 8 Servings
 
    1/3 c  Extra-virgin olive oil
    1/3 c  Shallots; minced
      3 tb Sherry wine vinegar; +2 ts
      2 tb Fresh mint; chopped
  1 1/2 ts Coarse kosher salt
      1 ts Sugar
    1/2 ts Black pepper;
           - more for sprinkling
    1/3 c  Dried tart cherries
  1 1/2 lb Slender green beans; trimmed
    1/2 c  Walnuts; toasted, chopped
 
  Whisk first 6 ingredients and 1/2 ts 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.
  
  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.u

  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.
  
  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.
  
  Recipe by Diane Morgan
  
  Recipe FROM: Bon Appétit, Nov 2010
  
  Formatted by: Dave Drum, Nov 12, 2010
  
  Uncle Dirty Dave's Archives
 
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