Name: French Beans with Roasted Figs, Thyme, and Rustic Croutons
Yield: 1
Ingredients: 1 loaf walnut-raisin bread -; 2 tbsp. walnut oil -; 1/4 tsp. kosher salt -; 1/4 tsp. Freshly ground pepper -; 3 lb. french green beans -; 15 firm, ripe figs -; 10 large fresh thyme sprigs -; 2 tbsp. balsamic vinegar -; 1 tbsp. olive oil -; 1/4 tsp. kosher salt -; 1/4 tsp. Freshly ground pepper -; 1/4 c. sherry vinegar -; 2 1/2 tbsp. finely chopped walnuts -; 1 small shallot -; 1/2 tsp. chopped fresh thyme leaves -; 1/2 tsp. kosher salt -; 1/2 tsp. Freshly ground pepper -; 1/4 c. walnut oil -; 1/4 c. olive oil -; 1 small bunch flat-leaf parsley -

French Beans with Roasted Figs, Thyme, and Rustic Croutons

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Ingredients for - French Beans with Roasted Figs, Thyme, and Rustic Croutons

1. 1 loaf walnut-raisin bread -

2. 2 tbsp. walnut oil -

3. 1/4 tsp. kosher salt -

4. 1/4 tsp. Freshly ground pepper -

5. 3 lb. french green beans -

6. 15 firm, ripe figs -

7. 10 large fresh thyme sprigs -

8. 2 tbsp. balsamic vinegar -

9. 1 tbsp. olive oil -

10. 1/4 tsp. kosher salt -

11. 1/4 tsp. Freshly ground pepper -

12. 1/4 c. sherry vinegar -

13. 2 1/2 tbsp. finely chopped walnuts -

14. 1 small shallot -

15. 1/2 tsp. chopped fresh thyme leaves -

16. 1/2 tsp. kosher salt -

17. 1/2 tsp. Freshly ground pepper -

18. 1/4 c. walnut oil -

19. 1/4 c. olive oil -

20. 1 small bunch flat-leaf parsley -

How to cook deliciously - French Beans with Roasted Figs, Thyme, and Rustic Croutons

1. Stage

To make croutons: Preheat oven to 375 degrees. On a baking sheet with sides, toss pieces of bread with walnut oil, salt, and pepper. Bake 10 minutes, tossing once or twice, or until browned and crisp. Let cool. Leave oven on.

2. Stage

To make beans: Bring a large pot of salted water to a boil; add green beans. Cook 4 minutes, or until bright green and slightly tender; drain. Refresh under cold water; drain again and pat dry with paper towels.

3. Stage

In a medium bowl, gently toss figs with thyme sprigs, vinegar, olive oil, salt, and pepper. On a baking sheet with sides, lay figs, cut side down, and roast 10 minutes, or until lightly caramelized and cooked through. Cool on baking sheet.

4. Stage

To make vinaigrette: In a medium bowl, whisk vinegar, walnuts, shallot, chopped thyme, salt, and pepper; gradually whisk in walnut and olive oils until blended.

5. Stage

In a large bowl, toss croutons, green beans, and parsley leaves with vinaigrette. Arrange on plates, and top each with 3 roasted fig halves.