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Green Bean Salad with Prosciutto, Gruyère and Walnuts

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This luxe salad also works well with Brussels sprouts.

  1. 1/4 cup walnuts
  2. 1 pound green beans, trimmed and cut into 1 1/2-inch lengths
  3. 2 tablespoons extra-virgin olive oil
  4. One 1 1/4-ounce piece prosciutto, finely chopped
  5. 2 teaspoons balsamic vinegar
  6. Kosher salt and freshly ground pepper
  7. 1 1/4 ounces Gruyère cheese, cut into 1/4-inch dice
  1. In a small skillet, toast the walnuts over moderate heat until lightly golden and fragrant, about 5 minutes. Let cool, then coarsely chop.
  2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry.
  3. In a small skillet, heat 1 tablespoon of the olive oil. Add the prosciutto and cook over moderate heat until crisp, about 6 minutes. Drain on paper towels.
  4. In a large bowl, whisk the remaining 1 tablespoon of olive oil with the vinegar and season with salt and pepper. Add the walnuts, green beans, prosciutto and Gruyère and toss to coat. Serve right away.
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