Green Beans With Figs And Walnuts

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Washington Post


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2 pounds fresh green beans, rinsed, drained and ends trimmed

1 tablespoon olive oil

1 medium onion, cut into small dice

1 tablespoon fresh rosemary, minced

1 teaspoon honey

1 tablespoon Dijon-style mustard

1 tablespoon finely grated lemon zest (from 2 or 3 lemons)

1 teaspoon fig balsamic vinegar

6 fresh figs, cut into sixths (may substitute rehydrated dried figs; see headnote)


Freshly ground black pepper

Water, as needed

1/2 cup walnut pieces, toasted (see NOTE)

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