Roasted fresh green beans are coated with a tangy vinaigrette and topped with toasty California walnuts and sweet dried cranberries.
1 pound Green beans, trimmed
1 Shallot, peeled and thinly sliced
1 Clove garlic, minced
3 tbsp Olive oil
1/4 cup Extra virgin olive oil
1 tbsp Sherry vinegar
1 tsp Dijon mustard
1/4 tsp Kosher salt
1/4 tsp Black pepper
1/2 cup chopped California walnuts, toasted
1/4 cup Dried cranberries
Preheat oven to 400° F.
Place green beans, shallot and garlic on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Roast for 12 minutes or until tender and lightly charred in spots.
Whisk together olive oil, vinegar, mustard, salt and pepper in a small bowl, then drizzle over roasted green beans.
Transfer to a serving bowl and top with walnuts and cranberries.
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