Green Beans with Blue Cheese and Walnuts
For today’s post, I’m sharing a green bean salad I made for friends a few weeks ago. After a long, strenuous summer on Cabbage Island, and a sudden loss of a close cousin, I needed a way to heal my battered soul. Gathering with a few close friends and cooking all day seemed like it would do the trick. We drank wine, ate things like Honey-Ricotta Bruschetta, and this green bean salad with blue cheese and walnuts. It’s a simple salad, really, but the flavors are big, whole, and comforting. As far as preparations go, the recipe is straight forward and simple.
With the holidays approaching, I’m thinking about what we’ll have at the table. There will be turkey, sweet potatoes, and stuffing. For Christmas, there will likely be beef tenderloin, greens, and scalloped potatoes. But what matters to me, no matter how cliché this may sound, are the people around the table. After losing my cousin Glenn, I’ve had time to reflect and think about the importance of being with those you love. Certainly, this year will look different for everyone. Some of us may not be coming home for the holidays, some may be alone. I do hope that wherever you end up for the holidays this year, that you think of those you love with warmth and tenderness.
Green Beans with Blue Cheese and Walnuts
Ingredients
2lbs green beans, washed and trimmed
4 cloves garlic, peeled and halved
2 shallots, finely sliced
1 tablespoon olive oil
pinch of salt and pepper
1/2 cup walnut halves
1/2 cup crumbled blue cheese
1 tablespoon white wine vinegar
Directions
Preheat the oven to 400 degrees
Toss the green beans, garlic, shallots, and olive oil in a large bowl and spread evenly on a large cookie sheet. Season with salt and pepper and bake 20-30 minutes or until tender with a slight bite.
Remove the beans and scoop them into a bowl. Toss the walnuts onto the same cookie sheet and bake 20 minutes, or until fragrant and toasted.
Toss the green beans with the vinegar and blue cheese and walnuts. Serve warm or room temperature.
