1 lb Beans
-(blue lakes, yellows,
- haricot verts)
1 tb Walnut oil
1 tb Olive oil
1    Shallot; finely diced
1 ts Fresh tarragon, minced
4    New-crop walnuts; cracked
- and broken into quarters
Salt and pepper
Tarragon vinegar
-=OR=- Champagne vinegar
- (to taste)

TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1 1/2
tablespoons salt. Cook beans in 2 batches until tender but still a little
firm, then lift out. Lay them on a kitchen towel to dry for a minute or so.
Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces. Toss and
season to taste with salt and pepper. Add a little vinegar just before
serving. Serve warm.