Green Bean Salad
* Active Time: 8 minutes
* Total Time: 18 minutes
2 lb green beans, trimmed
1/3 cup finely chopped shallots
1/3 cup white-wine vinegar or sherry vinegar
1 Tbsp Dijon mustard
1/4 tsp salt
Freshly ground black pepper to taste
1/3 cup olive oil
1. Cook green beans in water to cover, or steam 7 to 8 minutes just until crisp-tender. Rinse under cold water; drain.
2. In small bowl or 2-cup measure, whisk together shallots, vinegar, mustard, salt and pepper. Slowly whisk in oil until blended. Toss with green beans. Serve at room temperature.
Planning Tip: The green beans can be cooked and refrigerated up to 2 days ahead.