Directions: Boil a medium pot of salted water and cook beans 2-3 minutes. Cool under water and drain well. Heat olive oil in 12" skillet over medium-high heat. Add shallots and brown for 30 seconds. Stir in walnuts. Add walnut oil and beans. Stir 2-3 minutes. Salt and pepper to taste. Sprinkle Cantal on top and serve.
Try this recipe with Comté, Beaufort or Mimolette, as well.