3 carrots, halved lengthwise and cut into 1-1/2-inch long pieces crosswise
3 cups green beans
2 teaspoons white wine vinegar
1/4 cup walnut pieces
3 tablespoons crumbled blue cheese
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil

Bring pot of salted water to a boil. Add carrots; cook 2 minutes. Add green beans; cook until tender. Drain and set aside. Meanwhile, heat skillet over medium-high heat. Add walnuts; cook, stirring occasionally, until fragrant and lightly toasted. Remove and set aside. In a bowl combine vinegar, mustard, salt and pepper. Slowly whisk in oil until mixture thickens slightly. Toss carrots and green beans with dressing. Transfer to serving bowl; sprinkle with blue cheese and reserved walnuts. Serves 4.

(from Capay Organic Farm CSA “Farm Fresh To You” website)