Ingredients:
1 1/2 Pounds Fresh Green Beans, Ends Trimmed
1 Tablespoon Dijon Mustard
2 Tablespoons White Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil
Salt & Pepper To Taste
1/2 Cup Lightly Toasted Sliced Almonds (See Notes Above)
Directions:
Bring a large pot of lightly salted water to a boil.
Drop the beans into the pot, then cook until tender crisp, about 6 to 7 minutes.
Drain the beans in a colander, then drop them into a bowl filled with ice water to stop the cooking process and keep the beans bright green.
After 10 minutes, drain the beans and blot dry with paper towels and place in a bowl.
In a small bowl, whisk together the mustard, balsamic vinegar, oil, salt and pepper.
Pour the dressing over the beans and toss to coat well.
Arrange the beans onto a platter and scatter the almonds over the top.
1 1/2 Pounds Fresh Green Beans, Ends Trimmed
1 Tablespoon Dijon Mustard
2 Tablespoons White Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil
Salt & Pepper To Taste
1/2 Cup Lightly Toasted Sliced Almonds (See Notes Above)
Directions:
Bring a large pot of lightly salted water to a boil.
Drop the beans into the pot, then cook until tender crisp, about 6 to 7 minutes.
Drain the beans in a colander, then drop them into a bowl filled with ice water to stop the cooking process and keep the beans bright green.
After 10 minutes, drain the beans and blot dry with paper towels and place in a bowl.
In a small bowl, whisk together the mustard, balsamic vinegar, oil, salt and pepper.
Pour the dressing over the beans and toss to coat well.
Arrange the beans onto a platter and scatter the almonds over the top.
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