Green bean and radicchio salad with walnuts

Prep: 15 minutes Cook: 10 minutes Makes: 4 to 6 servings (makes 4 cups)

12 (haricots ounces verts), thin green trimmed beans

1⁄2 cup walnut pieces

3 tablespoons walnut oil or extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1⁄4 teaspoon salt

Freshly ground black pepper

1⁄2 small head radicchio, halved lengthwise and thinly sliced (1 cup)

1⁄4 cup thinly sliced red onion

1. Bring a large pot of water to a boil over high heat. Fill a large bowl with ice cubes and cold water.

2. Add the green beans to the pot; cook, 2 minutes. Transfer the green beans to the ice-water bath to stop the cooking and fix their color, 1 to 2 minutes. Drain; cut the beans into 1 1⁄2-inch pieces. Transfer them to a large bowl.

3. Toast the walnuts in a small, dry skillet over medium-low heat, shaking the pan frequently to avoid scorching, until they are fragrant and lightly browned, about 4 minutes. Cool completely.

4. Whisk together the oil, vinegar, mustard, salt and pepper to taste in a small bowl. To serve, add the radicchio and red onion to the bowl with the beans, tossing to incorporate. Drizzle with the dressing; toss to coat. Add the walnuts.

Nutrition information per serving (for 6 servings): 150 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 2 g sugar, 3 g protein, 115 mg sodium, 2 g fiber