Green Beans with Mustard Vinaigrette

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Submitted by Pete, aka personal chef to


green beans
good quality spicy mustard
balsamic vinegar
shallot (or garlic or onion)

Home-made vinaigrette (also great on mixed greens for simple side salad):
Mix in bowl:  1 heaping tablespoon full of good quality spicy mustard (like maille or grey poupon).  Add 3-4 teaspoons of balsamic vinegar to taste.  Whisk.  Next, whisk in 1/3 cup (to more than 1/2 cup) of olive oil to a consistency you prefer.  Season to taste with sea salt, fresh ground pepper, chopped shallots (or onion or garlic– even garlic paste if more convenient)
Dress green beans: pick off stem ends of green beans.  Bring lightly salted water to a boil.  Cook green beans until tender (but slightly firm) 3-6 minutes depending on size of bean.  When green beans are cooked, drain, toss with vinaigrette, and serve immediately.  If desired, garnish with almonds, chevral, or even those old-fashioned crunchy canned fried onions.