Floating Olive Branch


3/4 cup walnut halves
2 lb. Small slender green beans, trimmed
4 oz Roquefort or similar blue cheese
1 Tbs. plus 1 tsp. Raspberry Infused Balsamic 
1 Tbs. Roasted Walnut Oil
1 tsp. Dijon Mustard 
1/2 shallot, thinly sliced
Premium Fleur de Sel to taste
Pepe e Aglio Seasoning


Fill a medium bowl with ice water and set aside.

Bring a medium saucepan of water to a boil, add 2 tsp. salt to water. Add green beans to boiling water, remove after 1-2 minutes.

Quickly submerge green beans in ice water to stop further cooking. Cool and drain; pat dry and set aside.

In a medium bowl, whisk Raspberry Balsamic vinegar, Roasted Walnut Oil, and mustard until emulsified. Add shallots and season to taste with Fleur de Sel and Pepe e Aglio.

In a medium sauté pan over medium heat, toast walnut halves for 4-5 minutes.

Toss green beans in vinaigrette. Adjust seasoning to taste; top with crumbled Roquefort cheese and toasted walnuts.