Ingredients

2 pounds fresh haricots verts (string beans)
1/3 cup white-wine vinegar
1 shallot, minced
2 1/2 tablespoons whole-grain mustard
2/3 cup canola or flavorless oil
1 tablespoon walnut oil
Sea salt, to taste
About 1/2 cup of coarsely broken fresh walnuts
A small amount of Romano cheese

Directions

Have a large bowl of water with ice ready. Place a large saucepan of water on high heat and bring to a boil. Add 1/2 tablespoon of salt. Meanwhile, with a small knife, trim off the stem ends of the beans. Rinse the beans in cold water.

When the water is boiling, add the beans. Cook for 7 to 10 minutes, or until the beans taste cooked with some texture remaining. After the beans are cooked, drain and place the beans in the iced water to stop the cooking and preserve the color. Drain after 10 minutes.

To make the vinaigrette, whisk together the vinegar, shallots and mustard. Whisk in the oils and season to taste.

To toast the walnuts, heat a small skillet over medium-high heat. Add the walnuts and cook for 5 to 10 minutes, stirring frequently until the walnuts are toasted and fragrant. Set aside to cool.

In a large bowl, toss the beans, vinaigrette and walnuts together. Arrange the beans length-wise on a white plate. Shave thin strips of Romano over the top of the beans. Makes 6 to 8 servings.