• ½# green beans, stem ends removed
• 2–3 heaped tsp Dijon mustard
• 2 Tbs white wine vinegar
• 7 Tbs extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 medium shallot, peeled and finely chopped
• optional: 1 Tbs capers
• ½ a clove of garlic, finely grated
Bring a pan of water to a boil, add beans, put a lid on the pan, and cook for 4 to 5 minutes. Place mustard and vinegar into a small bowl and, while stirring, whisk in olive oil. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you’re using them and the garlic.
Drain beans. Dress beans while still hot and serve warm or at room temp.
• ½# green beans, stem ends removed
• 2–3 heaped tsp Dijon mustard
• 2 Tbs white wine vinegar
• 7 Tbs extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 medium shallot, peeled and finely chopped
• optional: 1 Tbs capers
• ½ a clove of garlic, finely grated
Bring a pan of water to a boil, add beans, put a lid on the pan, and cook for 4 to 5 minutes. Place mustard and vinegar into a small bowl and, while stirring, whisk in olive oil. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you’re using them and the garlic.
Drain beans. Dress beans while still hot and serve warm or at room temp.