Green Beans with Walnuts, Cranberries and Blue Cheese

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 8 servings
  • Nutrition Info
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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. 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. 
  2. Whisk together the walnut oil, vinegar and Dijon mustard in a small bowl. Stir in the salt and pepper. 
  3. Add the cool green beans to a large bowl and toss in the walnuts, cranberries and shallots and drizzle in the vinaigrette. Place on a platter or serving dish and sprinkle with the blue cheese.