At the farmers markets, green beans appear regularly now. You don't need to do much with fresh green beans, but we've been eating a lot of them, so I thought it was time for a little something different. For this recipe, the key is to add one subtle flavor plus a dramatic one:
Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.
Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:
1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper
Whisk the dressing until well combined. Toss with the beans.
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