Dragon Tongue Beans with Hazelnuts and Gorgonzola
3/4 pounds green beans or dragon tongue beans, stem ends trimmed
1 tablespoon nut oil, such as hazelnut, almond, or walnut
1/2 tablespoon sherry vinegar
Coarse salt and ground pepper
1 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
1/4 cup roasted blanched hazelnuts, coarsely chopped
1Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with Gorgonzola and nuts.