1 medium orange, unpeeled, rinsed, patted dry

1 garlic clove, peeled and finely minced

2/3 cup walnuts, coarsely chopped

2  thin green beans, stems removed, rinsed, patted dry

4 tbsp. olive oil, divided

1 tsp. coarse kosher salt

2 tbsp. walnut oil (may substitute additional olive oil)

Coarse kosher salt, to taste

Freshly ground black pepper, to taste

1 small bunch fresh chives, cut into 1-inch pieces (about 1/4 cup)

Preheat oven to 425 degrees.

Cut zest from orange using a zester or a sharp paring knife, making sure to avoid the white pith.  (If using a knife, cut the zest into thin pieces.) Place zest in a small bowl. Add minced garlic and toss together. Set aside.

Put walnuts onto a baking pan and toast for 4-5 minutes, shaking pan halfway through to promote even toasting. Transfer pan to cooling rack.

Place beans in a large bowl and toss with 1 tbsp. olive oil and 1 tsp. coarse kosher salt.  Spread beans over two baking pans. Place in oven and bake for 10-12 minutes, or until bright green and just tender.

Immediately transfer beans to a serving bowl. Toss with orange garlic mixture. Add walnuts, remaining 3 tbsp. olive oil, and walnut oil, and season with kosher salt and black pepper, to taste. Mix to thoroughly combine and taste for additional seasoning. Sprinkle evenly with chives and serve. Makes 8 servings.