Recipe: Green Beans with Tarragon and Toasted Walnuts

French cuisine treats green beans with respect. They cook them until they are bright green yet close to fork tender. Quickly drained, they are tossed with fresh herbs. Often fresh tarragon is the choice, prized for its licorice-like scent and taste.
I like this recipe because the perky edge of toasted walnuts spikes the mix. Once toasted, the nuts become less bitter and crunchier, a lovely flavor partner for the beans and herbs. A drizzle of walnut oil finishes the dish to perfection, but if you