Haricots Verts with Roasted Shallots, Roquefort & Almonds Recipe
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Baking sheet
- Stockpot
- Mixing bowl
- Colander
- Serving platter
- Measuring spoon
- Measuring cup
- Oven
- Stove
Ingredients
- 2 lbs. haricots verts (thin green beans), trimmed
- 1 lb. shallots, peeled and sliced in half
- 3 Tbs. vegetable oil
- ¼ lb. blue cheese (preferably Roquefort), crumbled
- ¾ cup almonds (preferably Marcona), toasted and roughly chopped
- Salt
- freshly ground black pepper
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