Remove the tips from the green beans and cook them in plenty of water for about 15 minutes, depending on their thickness, until firm to the bite (in a pressure cooker, 3 minutes is enough after “whistling”). Add salt to the beans while they are still hot and leave to cool.
Roast the walnuts on a baking tray in apre-heated oven at 150° C for about 10 minutes. Make sure they do not get too dark. Allow nuts to cool and chop coarsely.
Chop the Gorgonzola into bite-sized pieces. Marinate the beans with a pinch of salt, olive oil and condimentobianco. Serve garnished with the cheese and walnuts.
Notes
If you use white wine vinegar instead of condimento bianco, add a teaspoon of honey to round off the marinade.