3/4poundfresh green beans, ends trimmed,
2buncheswatercress, rinsed and dried,
1/2cupcoarsely chopped Azar Walnuts, toasted,
2tablespoonsReese Red Wine Vinegar,
1tablespoonMaille Dijon Mustard,
3tablespoonsDaVinci Extra Virgin Olive Oil,
1/4teaspoonAlessi Sea Salt,
1/4teaspoonHill Country Fare Ground Black Pepper,
1Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until lightly browned.
2Meanwhile, bring 2 quarts water to a boil in a 4-quart pot over High heat. Wash green beans; trim and discard ends. Cut or snap beans in half. Cut cherry tomatoes in half. Trim and discard steams from watercress*.
3Cook green beans in boiling water about 3 minutes or until crisp-tender. Drain; spread beans out on a clean towel to cool and dry thoroughly.
4For dressing, blend vinegar and mustard in a small bowl. Slowly whisk in oil; add salt and pepper. Place beans, tomatoes, watercress and walnuts in a large bowl; toss with dressing.
5Serve at room temperature.
Calories: 165, Total Fat: 14g, Cholesterol: 0mg, Sodium: 131mg, Carbohydrates: 10g, Dietary Fiber: 4g, Protein: 4g