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1
Cut the green beans into pieces about 4 inches long (if youre using small young beans, no need to cut them).
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2
Put the beans into a pan along with 1/2 cup of water.
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3
Bring the water to a boil and cover the pan.
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4
Turn the heat to medium and let the beans steam for about 5 minutes till tender-crisp.
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5
Smaller, younger beans will take less time to steam so check them after 2-3 minutes.
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6
Drain the green beans and transfer them immediately to a bowl of ice water.
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7
Leave them there to cool.
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8
Put the chopped walnuts into a skillet over medium heat.
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9
Let the walnuts toast for a few minutes, stirring frequently, till the nuts are fragrant.
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10
Dont let them toast too long or the skin will burn and the walnuts will taste bitter.
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11
When theyre nicely toasted, remove from heat and pour them immediately into a bowl.
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12
Drain the green beans and pat them dry with paper towels.
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13
Put them into a large bowl.
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14
In a small bowl, whisk together the olive oil, balsamic, and 1/4 teaspoon of salt.
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15
Pour the dressing over the green beans and toss to coat.
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16
Add the chopped mint and walnuts to the green beans and toss to coat.
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17
Taste the salad.
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18
Season with salt and white pepper to taste, if desired.
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19
Shave the Parmesan cheese with a grater.
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20
Break apart the shavings into small pieces.
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21
Sprinkle the shaved Parmesan over the salad.
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22
Serve.
