Dragon Tongue Beans with Hazelnuts and Gorgonzola

Yields1 Serving

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

Steam 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.

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Dragon Tongue Beans with Hazelnuts and Gorgonzola