GREEN BEANS WITH WARM MUSTARD VINAIGRETTE
2 lbs. fresh green beans, end trimmed
2 shallots, minced
2 Tbs. Dijon mustard
2 Tbs. balsamic vinegar
1/2 C olive oil
salt & freshly ground pepper
1/4 C chopped fresh dill
Heat a large pot of water to boiling. Add the green beans and cook
until crisp-tender, 2 to 4 minutes. Drain well.
While the beans are cooking, place the shallots, mustard, vinegar,
oil, salt, and pepper in a small saucepan. Heat, whisking constantly
just til the mixture is hot to the touch.
Toss the hot green beans with the dressing to coat. Quickly add
the dill and toss to combine. Serve at once. Serves 6-8.