Ingredients

• 1 lb green beans
• 1 small onion
• 1 garlic clove
• 2 T Almesan
• 2 T walnuts
• 6 T olive oil
• 2 T white wine vinegar
• 2 t fresh tarragon
• salt and pepper

Directions

1. Trim beans. Bring a pan of water to boil, add beans, and cook 3-4 minutes. Drain well, refresh under cold water, and drain again. Put in large bowl and add the onion, garlic, and cheese.

2. Mix all the dressing ingredients and pour over the salad. Toss gently to coat. Cover with plastic wrap and chill at least 30 minutes.

3. Remove from refrigerator 10 minutes before serving. Stir.

4. Heat a skillet on medium and add the nuts. Cook 2 minutes stirring until brown. Sprinkle toasted nuts and almesan over salad and serve.

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