Today our office had our annual Thanksgiving Potluck Lunch. We already laugh a lot in the office (which is truly something to be thankful for!) but it’s nice to have official time to crack each other up. We had all sorts of things from grapefruit salad, lentils to “homemade” sesame noodles. I had seconds and then dessert (tis the season). I lost the Thanksgiving Quiz but convinced the winner (there wasn’t much convincing, Sandy is so nice) to give me her turkey hat which I’ll post later.

I brought a cold salad of green beans with a sherry vinaigrette which I found on Epicurious.com. The recipe is a bit salty so beware – but a great dish for a potluck. Easy to prepare, transport and no reheating and awkward shoving into breakroom microwaves!

Green Beans with Toasted Walnuts and Dried-Cherry Sherry Vinaigrette from Bon Appetit November 2010

• 1/3 cup extra-virgin olive oil
• 1/3 cup minced shallots
• 3 tablespoons plus 2 teaspoons Sherry wine vinegar
• 2 tablespoons chopped fresh mint
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper plus additional (for  sprinkling)
• 1/3 cup dried tart cherries
• 1 1/2 pounds trimmed slender green beans (such as  haricots verts)
• 1/2 cup walnuts, toasted, chopped

Whisk first 6 ingredients and 1/2 teaspoon pepper in  small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before  using.

Fill large bowl with  water and ice; set aside. Cook green beans in large pot of boiling salted water  until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water;  cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels;  enclose in resealable plastic bag and chill. Let stand at room temperature 1  hour before continuing.

Toss green beans,  walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead.  Let stand at room temperature.