1/4 cup coarsely chopped walnuts1 pound green beans 1 teaspoon salt, plus more to taste freshly ground black pepper 1 1/2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/2 cup parmesan cheese, thinly shaved

Toast the walnuts in a dry, heavy skillet (cast iron is great!) over high heat until they start to brown and become fragrant, but do not overtoast as they burn quickly.  Immediately transfer to a dish to cool.  Bring a large pot of water to a boil.  Add the beans and salt;  cook until tender but still firm, 3-5 minutes.  Transfer the beans to a colander in the sink and run cold water over them.  Trim the beans if necessary.  Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.  In a small bowl, whisk the lemon juice and olive oil until well combined.  Pour the mixture over the beans and toss until well coated.  Transfer the salad to a serving platter or to individual plates and gently scatter parmesan shavings on top.

recipe from John Peterson and Angelic Organic's "Farmer John's Cookbook"