Summer Green Bean Salad

1. 1

   Bring 2 quarts water to a boil and salt generously; stir in the green beans and cook for about 11/2 to 2 minutes. Drain and shock in a large bowl of ice water to stop the cooking process. Drain again and set aside.

2. 2

   In a small mixing bowl, whisk together the thyme, shallots, lemon juice, heavy cream, honey and salt and pepper. Whisk in the olive oil until everything comes together; taste and add more salt and pepper if needed.

3. 3

   In a large bowl, toss the green beans together with the walnuts and dressing. Gently stir in the tomatoes. Refrigerate for at least an hour, then stir again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.