2 lb. fresh, tender green beans
freshly ground black pepper, to taste
8 oz. Roquefort cheese, crumbled
3 c. walnut halves, toasted
8 strips thick-sliced bacon or 4 slices slab bacon (1/4-inch thick)

Bring a saucepan of water to a boil. Add the beans. Simmer until crisp-tender, about 3 minutes. Drain; rinse under cold water. Drain again; set aside.

Cut bacon into small strips. Place in a skillet and cook over medium heat until well-cooked, 5 to 7 minutes. Remove bacon with a slotted spoon (reserve the skillet) and set it aside to drain on paper towels. Add the green beans to the skillet. Heat through over medium heat for 2 minutes. Add the Roquefort and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts, bacon and pepper. Serve immediately.