Green Beans With Warm Dijon Vinaigrette
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
57
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
White Wine Vinegar1 tsp
Sugar1 tbsp
Red Onion (finely minced)1 clove
Garlic (finely minced)1 tsp
Dijon Mustard1 cup
Toasted Sliced Almonds2 tbsps
Grated Parmesan CheeseDirections:
1
Add beans and saute 3 three minutes
2
To blanch beans, fill a large stock pot half-way with water
3
Leave enough room for the beans
4
Bring to a boil over high heat; add beans and return to a full boil
5
Boil beans 5 minutes
6
Drain beans and immediately place in large bowl filled with ice water
7
Let sit 3 minutes; drain thoroughly
8
Pat dry with paper towel
9
Set aside
10
Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl
11
Whisk in 4 tablespoons oil slowly; set aside
12
Heat 1 tablespoon oil in large nonstick skillet
13
Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through
14
Transfer beans to serving platter; top with almonds and Parmesan cheese
15
Serve immediately