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Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette

['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. Transfer to platter and serve.

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