Summer Green Bean Salad

Photo: Janis Smyth

Ingredients

4 cups green beans, trimmed

1 cup halved small cherry or grape tomatoes

1 cup walnuts, toasted then roughly chopped

1/4 teaspoon finely chopped fresh thyme

1 tablespoon minced shallots

2 tablespoons lemon juice

2 tablespoons heavy cream

teaspoon scant ¼ sa lt

pinch of freshly ground black pepper

cup olive oil

1 teaspoon honey

Preparation

Bring 2 quarts water to a boil and salt generously; stir in the green beans and cook for about 1½ to 2 minutes. Drain and shock in a large bowl of ice water to stop the cooking process. Drain again and set aside.

In a small mixing bowl, whisk together the thyme, shallots, lemon juice, heavy cream, honey and salt and pepper. Whisk in the olive oil until everything comes together; taste and add more salt and pepper if needed.

In a large bowl, toss the green beans together with the walnuts and dressing. Gently stir in the tomatoes. Refrigerate for at least an hour, then stir again before serving.