Recipe - Green Beans With Walnuts And Tarragon

1 pound Beans
(blue lakes, yellows,
haricot verts)
1 tablespoon Walnut oil
1 tablespoon Olive oil
1 Shallot; finely minced
1 teaspoon Fresh tarragon, minced
4 Newcrop walnuts; cracked
and broken into quarters
Salt and pepper
Tarragon vinegar
=OR= Champagne vinegar
(to taste)

TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1 1/2
tablespoons salt. Cook beans in 2 batches until tender but still a little
firm, then lift out. Lay them on a kitchen towel to dry for a minute or so.
Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces. Toss and
season to taste with salt and pepper. Add a little vinegar just before
serving. Serve warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini