Nutty Green Beans and Carrots
| 3 | carrots, halved lengthwise and cut into 1-1/2-inch long pieces crosswise | 3 | cups green beans |
| 2 | teaspoons white wine vinegar | 1/4 | cup walnut pieces |
| 3 | tablespoons crumbled blue cheese | 1 | tablespoon Dijon mustard |
| 1/4 | teaspoon pepper | 1/2 | teaspoon salt |
| | 2 | tablespoons olive oil |
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Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.
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