Summer Green Bean Salad
By: Janis Smyth
Published: Friday, June 18, 2010 - 6:11am

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  salt
pinch of freshly ground black pepper

 cup olive oil
1 teaspoon honey

Preparation

1 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. 2 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. 3 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.