Haricots Verts Salad With Figs and Walnut Vinaigrette, fr. The Basque Kitchen, Gerald Hirigoyen.

1 lb. haricots verts (slim green beans), tipped and tailed
Kosher salt
2 T sherry vinegar
1/8 t freshly ground white pepper
3 T toasted walnut oil
1 T olive oil
2 T snipped chives
1 T very finely diced shallot
6 large ripe figs, stemmed and quartered
20 small basil leaves
2 T coarsely chopped walnuts
1/4 oz. summer truffle, very thinly sliced (optional)

Bring a large pot of water to a boil and add a large pinch of salt. Prepare
a large water ice bath; set aside.

Drop the beans into the boiling water and cook at a full boil until they
are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge
into the ice water to halt the cooking process, drain again, and spread the
beans on a kitchen towel.

Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and
olive oil in a large mixing boil. Whisk vigorously. Add the chives,
parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and
walnuts into the bowl, and toss together gently but thoroughly with your
hands. Sprinkle the salad with a pinch of salt and, if desired, garnish
with the thinly sliced summer truffle. Serve immediately.