Green Bean Salad with Figs, Walnuts and Goat Cheese

1 small shallot, minced

2 T. sherry vinegar

1 tsp. honey

3 T. olive oil

salt and freshly ground pepper

1 lb / 0.5 kg green beans, trimmed

6-8 figs (about 6 oz / 175 g), trimmed and quartered

3 oz / 85 g walnuts

2 oz / 60 g fresh goat cheese, torn into small chunks

 

Whisk the shallots with the sherry vinegar, then add honey and olive oil with a pinch of salt. Set aside. Toast the walnuts in a 375 F / 290 C oven for about 5 minutes, until lightly golden. Or, you can toast on the stovetop in a dry skillet over medium-high heat, shaking every few minutes. Meanwhile, fill a large pot with water and bring to a boil. Add a large pinch of salt and the green beans. Cook for 2-3 minutes, until beans are bright green and still a bit crisp. Drain and rinse with cold water until beans are just slightly warm. Toss beans with half the dressing, then add figs, goat cheese and walnuts. Drizzle remaining dressing over the top and serve at room temperature.