Green Beans with Cranberries
Green Beans with Cranberries is a fresh approach to serving a green bean casserole during the holiday season. A wonderful Walnut based vinaigrette dressing coats the green beans. We add layers of flavors from the sweetness of the cranberries, the earthiness of the toasted walnuts topped with the richness of crumbled bleu cheese. Now I know some people do not like bleu cheese so consider another cheese such as feta.
Prep Time10 mins
Cook Time10 mins
Servings: 8 servings
Small and large bowl
Cutting board and knife
Small frying pan
Serving dish or bowl
- 24 ounces Fresh Green Beans trimmed
- 3 tbsp Roasted Walnut Oil
- 1 tbsp Sherry Vinegar
- 2 tsp Dijon mustard
- 1 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1/2 cup Toasted Walnuts chopped
- 1/3 cup Dried Cranberries
- 1 Shallot thinly sliced into half-moons
- 2 ounces Bleu Cheese crumbled
Steam the green beans to desired tenderness.
Place green beans in a bowl. Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well.
Blanch the green beans in cold water for a few minutes to stop them from cooking. Drain and dry well
Cut in half for bite-size green beans.
Place chopped walnuts in a small frying pan with a little butter. Toast on the stove top until lightly brown.
In a small bowl, whisk together the walnut oil, vinegar and Dijon mustard. Stir in the salt and pepper.
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.
Calories are based upon serving size.
Make Ahead Tips
The green beans can be steamed ahead of time and kept cold in the refrigerator.
Toast the walnuts earlier in the day or the prior day keeping fresh in the refrigerator.