Green Bean Salad In Tangy Vinaigrette - cooking recipe

Ingredients

1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
Tangy Vinaigrette
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 anchovy fillets, rinsed (good) (optional)
3/4 teaspoon sugar
1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
salt & freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup walnuts, chopped, toasted

Preparation

Steam the green beans until crisp-tender.
Drain in a large colander and run under cold water.
Leave to drain thoroughly, about 10 minutes.
Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
Pour dressing onto green beans in a pretty bowl and toss to coat.
Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
Re-toss just before serving.
Sprinkle toasted walnuts over and serve.