Green Beans with Caper Walnut Vinaigrette

Ingredients

• 1 lb green beans
• ½ cup walnuts
• ⅓ cup+ 1 Tbsp olive oil
• Juice of 1 lemon
• Zest of ½ lemon
• 2 Tbsp capers, roughly chopped
• 3 tbsp finely chopped flat leaf parsley
• ⅛ cup finely diced red onion
• 1 tsp honey
• Kosher salt

Directions

1. Bring a large pot of water to a rolling boil. Add the green beans. Cook for 4-5 minutes or until tender but still crisp. Drain and transfer to ice water to cool. Then drain again, and pat dry with paper towel.
2. Toast the walnuts in a dry pan on medium heat for 3-4 minutes, stirring often, until golden and crisp. Transfer to a cutting board, and coarsely chop.
3. Add the walnuts to a medium bowl along with the ⅓ cup of olive oil, lemon juice, lemon zest, capers, parsley, red onion, honey, and salt to taste. Mix well.
4. Toss the cooled green beans with the remaining 1 Tbsp of olive oil then arrange on a platter, and top with the vinaigrette.