Green Beans with Walnuts & Tarragon

1 lb Beans

-(blue lakes, yellows, - haricot verts) 1 tb Walnut oil

1 tb Olive oil

1 Shallot; finely diced

1 ts Fresh tarragon, minced

4 New-crop walnuts; cracked

- and broken into quarters Salt and pepper Tarragon vinegar -=OR=- Champagne vinegar - (to taste) TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1 1/2 tablespoons salt. Cook beans in 2 batches until tender but still a little firm, then lift out. Lay them on a kitchen towel to dry for a minute or so. Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces. Toss and season to taste with salt and pepper. Add a little vinegar just before serving. Serve warm.