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Haricot verts with black walnuts
I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer
for a tender bite.

2 pounds haricot verts
8 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted black walnuts
2 tablespoons fresh Meyer lemon juice, then more to taste
2 teaspoons House salt
Black peppercorns in a pepper mill

Bring a large pot of salted water to a boil. Add the green beans; cook until tender,
about 5 minutes. Plunge them into ice water to stop the cooking. Drain and set aside

In a large skillet over medium-high heat, melt the butter. Add the shallots and
walnuts; cook, stirring, until the butter turns a light brown and begins to smell nutty;
being careful not to burn it

Add the beans and toss to coat. Cook until the beans are warmed through, about 3
minutes. Add the lemon juice and salt and freshly ground black pepper to taste