If you love goat cheese, feel free to add more to this simple dish.
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Very easy and good. Made the trip to Whole Foods for the walnut oil, but not sure if it added much flavor to the recipe. Blanched beans ahead of time and they heated well when I sauted them in the second step (good shortcut if you're preparing in advance). Overall a very easy, good recipe.
I grew up eating fesh haricots from the garden. We ate these fresh all summer long and from the freezer in the winter (packed ourselves after a brief blanch). I love grean beans and as a little boy (5-7 years) my mother would leave a dish of cold leftover beans out in the evening and when I got up in the morning early I would run to te kitchen and eat the beans just like that.This recipe is excellent. From now on I will use this frequently. The shallots, walnuts and cheese augment the bean flavors very well.We actually tried it with some feta instead of chevre as well and it was fantastic - juts a little saltier.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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