Green Bean Salad

w/ walnuts and shaved parmesan in lemon dressing

1/4 c. coarsely chopped walnuts

1 pound green beans

1 1/2 T. freshly squeezed lemon juice

3 T. extra virgin olive oil

4 oz. parmesan cheese

Salt and pepper to taste

1. Toast walnuts in dry, heavy skillet over high heat until they start to brown and become fragrant, careful not to burn.

2. Bring large pot of water to boil. Add beans and salt, cook until tander but still firm, 3-5 minutes.

3. Transfer beans to colander and run cold water over them.

4. Toss to beans and walnuts in a large bowl and season with salt and pepper.

5. Whisk lemon juice and olive oil until combined. Pour over beans and toss until well coated. Put on individual plates and sprinkle with parm cheese.

Source: Lindsey Frey