- Fresh green beans
- Crumbled bleu cheese
- Finely diced craisins
- Essential Vinaigrette
Steam the green beans after washing them and snapping off the ends. I usually steam them about 6 minutes, but I like to have a lot of crunch left. You may prefer them more tender. If so, cook them a couple of minutes longer. Rinse the cooked beans with cold water after cooking, drain them well, then put them into the refrigerator to chill.
While they are chilling, dice your craisins. Give your walnuts a rough chop. Immediately before serving, toss the green beans in the essential vinaigrette. Place them on a pretty platter. Top with your craisins, bleu cheese, and walnuts. Serve cold.