You GOAT, girl Green Bean Salad

Dressing:

1/3 c walnut oil

2 Tbsp rice wine vingar

1 tsp sugar

1/2 tsp kosher salt

1 Tbsp minced shallot

Freshly ground pepper to taste

Salad:

1 Tbsp plush 1/4 tsp kosher salt

1 lb young, tender green beans, trimmed

1/2 c chopped walnuts

2 tsp walnut oil

12 ripe black Mission figs, halved

3 ounces goat cheese

To make the dressing: In a jar with a tight-fitting lid, combine the dressing ingredients. Shake well, making sure the sugar dissolves. Set aside.

Fill a large stockpot three-quarters full with water, cover, and bring to a boil. Have ready a large bowl of ice water. Add the 1 T salt to the boiling water, then the beans, and cook until bright green and crisp-tender, 2 to 4 minutes. Drain the beans and plunge into the ice water until cold, about 1 to 2 minutes. Drain, wrap in several layers of paper towels, and place in a plastic bag. Refrigerate until 30 minutes before serving.

Meanwhile, preheat the oven to 325 F. toss the walnuts with the remaining 1/4 tsp salt and the walnut oil. Spread on a rimmed baking sheet and bake until lightly browned, about 8 to 10 minutes. Set aside.

Walnut oil adds an unctuous, nutty-rich flavor to salads. Be sure to refrigerate after opening. Delicate Japanese rice wine vinegar balances this dish perfectly!

Place the beans and figs in a large bowl and toss with the dressing. Divide among individual salad plates. Garnish with the walnuts and crumble some goat cheese on top.