Start by whisking up the dressing. It a bowl add toasted walnuts, lemon juice, red wine vinegar, dijon, maple syrup, garlic, salt and pepper. Drizzle in olive oil whisking all the while.
Heat up a skillet to medium-high heat, when good and hot add green beans to the pan, dry-no oil. Leave undisturbed for 2 minutes. Stir around and leave for another few minutes, repeat until beans start to lightly blister but are still crisp, about 6 minutes. Add 2 tablespoons water cover with the lid for 2-3 minutes.
Place on a serving dish and drizzle with vinaigrette (you will have some left over). Garnish with a sprinkle of fresh chopped basil, mint and chives.
