Blanched green beans meet onions caramelized low and slow, then deglazed with madeira until nearly dry, coming together with walnuts, white miso, and sherry vinegar in a rich, spreadable pate with deep savory undertones.
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Prepare an ice bath. In 1-gallon pot, bring 3 quarts of water to with 1/2 teaspoon of salt. Add green beans and blanch until tender, 5 to 7 minutes . Shock beans in ice water and drain in colander. Slice 8 beans thinly on diagonal for garnish. Cut remaining beans into 1-inch pieces. Set aside.
In 10-inch sauté pan, heat oil over medium flame. Add onions and remaining 1/4 teaspoon of salt. Cover and sweat onions over low heat until very soft, about 15 minutes , stirring occasionally. Uncover pan and continue cooking and stirring often until onions are caramelized, about 5 minutes .
Add wine to onions and continue cooking until wine is reduced and mixture is almost dry.
Puree 1 cup of walnuts with green beans, onions, miso, and vinegar in food processor until smooth. Season to taste. Chop remaining 1/4 cup of walnuts for garnish.
Present pâté garnished with string beans and chopped walnuts.
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