Haricots Verts with Toasted Walnuts and Chèvre

If you love goat cheese, feel free to add more to this simple dish.

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  Kosher salt
  
  


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  3/4 lb. haricots verts (green, yellow, or both), trimmed
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  2 Tbs. minced shallots
  
  


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  1/3 cup walnuts, lightly toasted and chopped
  
  


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  2 tsp. walnut oil
  
  


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  Freshly ground black pepper
  
  


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  2 oz. fresh goat cheese, crumbled (2/3 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.