Green Beans with Vinaigrette

[Guest guest]

Green Beans with Vinaigrette

 

2 lb. fresh green beans, trimmed and cut into 1 " pieces

2 tsp. Dijon mustard

2 TB red wine vinegar

2 TB fresh lemon juice

1 TB finely chopped shallots

1 TB extra virgin olive oil

2 TB fresh tarragon, chopped

Salt, to taste

Ground black pepper

 

Put about 2 inches of water in a large pot, insert a rack or steamer basket

into the pot and bring

the water to a boil. Steam the green beans in the basket for about 3-4

minutes. Remove the basket

and run under cold water to stop the cooking process.

 

In a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice

together. Add the shallots

and slowly whisk in the olive oil and tarragon. Season with salt and pepper

to taste. (The vinaigrette

can be made in advance and stored in the refrigerator for up to 5 days.)

 

Gently toss the green beans in the vinaigrette and serve at room temperature

or chilled.

 

Serves: 6.

 

Nutrition Information:

Per serving (3/4 cup) = Calories 72, Carbohydrate 10 g, Fat 3 g, Fiber 6 g,

Protein 2 g, Saturated Fat 0 g, Sodium 140 mg.