1 1/2 pounds fresh green beans, trimmed
3/4 cup finely chopped green onions
1/2 cup, plus 1 tablespoon walnut oil
1/2 cup finely minced fresh dill (do not use dried)
1/4 cup finely chopped parsley
3 tablespoons cider vinegar
3 tablespoons coarsely chopped walnuts
Cook beans until just tender. Drain well and run under cold water, drain again. Transfer to salad bowl.
Combine sauce ingredients in blender and puree until smooth (do not use processor or mixture will be too grainy). Pour over beans and toss well. Chill at least 2 hours before serving.
From "Cooking with Bon Appetit Vegetables"