Green Bean, Toasted Walnut & Pecorino Romano Salad

Serves 4


1 lb green beans or haricot verts/yellow wax beans, trimmed and blanched
1/2 fennel bulb, trimmed and very thinly sliced (if you've got a mandolin, break it out!)
1/2 red onion, thinly sliced
1/4 cup chopped walnuts, toasted
1 tablespoon red wine vinegar
juice from 1/2 lemon
3 tablespoons extra virgin olive oil
Salt and cracked pepper to taste
3 tablespoons freshly shaved pecorino romano


Toss together green beans through walnuts. Whisk vinegar, lemon juice, olive oil and salt and pepper. Spoon vinaigrette over vegetables and sprinkle pecorino romano over top.